Ingredients

  • 1/2 cup ( 92.5 g ) riz
  • 1 cup ( 250 ml ) eau
  • 1 gro√üe tomate m√Ľre
  • 1/4 cup ( 40 g ) oignon
  • 1 / 2 cuill√®re √† caf√© ( 0,5 cuill√®re √† th√© ) sel
  • 1/4 cuill√®re √† caf√© ( 0.25 cuill√®re √† tea ) allspice powder or flavor
  • 1/4 cuill√®re √† caf√© ( 0.25 cuill√®re √† caf√© ) Kreuzk√ľmmel en poudre
  • 1/2 < span class = "wprm-recipe-ingredient-unit"> cuill√®re √† caf√© ( 0.5 cuill√®re √† caf√© < / span>) origan s√©ch√©
  • 1/2 spoon √† caf√© ( 0,5 cuill√®re √† caf√© ) poudre d’ail
  • Add: a spoonful of tomato p√Ęt√© soup or 1/4 cup of fresh salsa.
  • Preparation

  • For Spanish rice:
  • Wash and rinse rice.< /div>
  • Toast the rinsed rice in about 1 teaspoon of oil for 2 minutes.
  • Blend the tomatoes and onions (and a pickled jalapeno, if using) until thick. Add the puree, onion, tomato and spices and water to the rice.

  • Swirl well, cover and cook over low to medium heat, until the rice is tender. 15-20 minutes.
  • Add a few tablespoons of chunky salsa to the rice when done (optional).

  • For the tempeh:
  • Cut the tempeh into thin 1/4 inch slices. (Steam tempeh before use to reduce bitter taste if bothersome. Boil in water for 8 minutes, slice and use).
  • Heat 2 Tbsp oil in a skillet and heat over medium-high heat. Add the tempeh to the pan and fry until golden brown on both sides. 2-3 minutes on each side.
  • Remove the tempeh from the pan and add 2-3 tablespoons of buffalo sauce, enough Coat and let sit until ready to use. This can be prepared in advance and saved.
  • In the same pan, roast the red peppers in a little oil until golden on the edges. Or slice and use roasted red peppers.
  • Compose the package:
  • Prepare the rice and start it to cook. Meanwhile, prepare the bison tempeh.
  • Roast/bake peppers. Then chop and blanch (cook in boiling water for 1-2 minutes) or massage the kale and have it ready. or use washed raw kale.
  • Lay the tortillas on a towel or work surface.
  • < li id="wprm-recipe-26701-step-0-15" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Spread buffalo sauce over the wrap. Or use hummus with buffalo sauce.
  • Cover with Spanish rice. Garnish with tempeh.
  • Top with kale, then peppers
  • Cover with cilantro or parsley.
  • Sprinkle with salt and pepper.
  • Roll up. Cut and serve or take with you to lunch.
  • Serve the rest of the Spanish rice (there may be some leftover) on the side.
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