lunch recipe · #04899
Artichoke Dill Sour Cream Brown Rice Tempeh Savory Porridge
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 68 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep18 min
Cook50 min
Inactive0 min
Total68 min
Ingredients
- 1½ cupsBrown Rice
- 10 ozTempeh
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 8 ozArtichoke
- 2 tbspDill
- ½ cupSour Cream
- ¾ tspTable Salt
Instructions
- 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 Artichoke, Dill, Sour Cream.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Artichoke, Dill, Sour Cream for 5 minutes, then stir in the Brown Rice, Vegetable Broth, and Table Salt.
- Simmer, stirring often, until the Brown Rice is tender and porridge-like. Stir in the Tempeh and remaining Artichoke, Dill, Sour Cream, warm everything through, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 15.6 g
- Carbohydrates
- 48 g
- Fat
- 11.1 g
- Fiber
- Unavailable
- Sodium
- 894.2 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.