Wild Rice And Tomato Stew

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Wild Rice And Tomato Stew

 

2 1/2 cups crushed roasted tomatoes

2 1/2 cups whole fire-roasted tomatoes

2 cups precooked wild rice

3 tablespoons olive oil for frying

1 8 oz. package flavored tempeh, cubed

6 ounces baby spinach, rinsed

1 teaspoon dried oregano

1/2 tsp. red pepper flakes, crushed

1 teaspoon minced garlic

salt to taste

freshly ground black pepper to taste

4 ounces mini baguette

8 ounces firm goat cheese

Basil leaves for garnish

 

Combine tomatoes in large saucepan, using spoon to stir together and to

slightly break up whole tomatoes. Add wild rice, and heat mixture over

medium-low.

Meanwhile, heat olive oil in large skillet over medium-low. When hot, add

cubed tempeh, and sauté, stirring often, until crisp and browned. Remove from

heat and drain on paper towels.

Add spinach, oregano,pepper flakes and garlic to tomato mixture and season to

taste.

To make the croutons: Cut mini baguette into 12 equal slices, allowing 3

slices per serving. Cut goat cheese into 12 slices, layer on bread and broil

until cheese softens and bread toasts.

Just before serving, stir tempeh cubes into stew. To serve, ladle stew into

four large soup bowls. Garnish with basil leaves and toasted goat cheese

croutons.

Makes 4 servings.

 

 

 

 

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