Butternut Sage Gouda Brown Rice Tempeh Savory Porridge

Ingredients

• 1½ cupsBrown Rice
• 10 ozTempeh
• 5 cupsVegetable Broth
• 1 onionYellow Onion
• 1 tbspOlive Oil
• 8 ozButternut Squash
• 1 tspSage
• 3 ozGouda Cheese
• 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 pieces when needed. Chop the Yellow Onion and prepare the Butternut Squash, Sage, Gouda Cheese.
2. Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Butternut Squash, Sage, Gouda Cheese for 5 minutes, then stir in the Brown Rice, Vegetable Broth, and Table Salt.
3. Simmer, stirring often, until the Brown Rice is tender and porridge-like. Stir in the Tempeh and remaining Butternut Squash, Sage, Gouda Cheese, warm everything through, and serve.