Eggplant Oregano Tahini Brown Rice Tempeh Savory Porridge

Ingredients

• 1½ cupsBrown Rice
• 10 ozTempeh
• 5 cupsVegetable Broth
• 1 onionYellow Onion
• 1 tbspOlive Oil
• 8 ozEggplant
• 1 tsp, leavesOregano
• ¼ cupTahini
• 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 Eggplant, Oregano, Tahini.
2. Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Eggplant, Oregano, Tahini 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 Eggplant, Oregano, Tahini, warm everything through, and serve.