Baked Rice and Tempeh Casserole

Baked Rice and Tempeh Casserole

Recipe Rating: 3.518
Serves 4
While technically requiring two pots, we think you'll still enjoy this simple baked casserole. The tempeh is tossed with garlic, shallot and tamari and briefly sautéed in olive oil for optimum flavor before combining with jasmine rice. Serve with sautéed spinach or broccoli for added color and flavor.
  • 2 (8-ounce) packages tempeh, any flavor
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 2 tablespoons extra virgin olive oil
  • Salt to taste or 2 tablespoons gluten-free tamari
  • Freshly ground black pepper, to taste
  • 1 cup jasmine rice
  • 1 3/4 cup boiling water
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Preheat oven to 400°F.

Cut tempeh into bite-size pieces, about 1-inch cubes. Mix in a bowl with garlic, shallot, salt or tamari and pepper.

Heat olive oil in a skillet or wok over medium heat. Stir-fry the tempeh mixture, stirring constantly, turning the tempeh to brown all sides, about 5 minutes.

Place tempeh, rice, and boiling water in a deep baking dish or a 9x13-inch pan. Cover tightly with foil or a tight fitting lid and bake for 30 minutes or until all liquid is absorbed and rice is cooked completely.
Nutritional Info: 
Per Serving: 380 calories (180 from fat), 20g total fat, 5g saturated fat, 420mg sodium, 31g carbohydrates, 23g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.