Fennel Orange Parsley Tempeh Rice Skillet

Ingredients

• 1½ cupsLong-Grain White Rice
• 12 ozTempeh
• 3 cupsVegetable Broth
• 2 tbspTomato Paste
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 6 ozDaikon Radish
• 8 ozFennel Bulb
• ½ cupOrange Juice
• 2 tbspParsley
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Tempeh into bite-size cubes. Chop the Yellow Onion, mince the Garlic, cut the Daikon Radish into bite-size pieces, and prepare the Fennel Bulb, Orange Juice, Parsley.
2. Heat the Olive Oil in a deep skillet. Cook the Yellow Onion, Garlic, Tomato Paste, Tempeh, Daikon Radish, and Fennel Bulb, Orange Juice, Parsley with the Table Salt for 6 minutes.
3. Stir in the Long-Grain White Rice and Vegetable Broth. Bring to a boil, reduce the heat, cover, and cook for about 22 minutes until the rice is tender.
4. Rest the covered skillet off the heat for 5 minutes, then fluff the rice and fold the vegetables through before serving.