From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.
(Makes 6 servings)
1) In a wok or flameproof tagine*, heat oil over medium heat. Sauté celery and onion for 5 minutes.
2) Add sweet and hot peppers, garlic, and mushrooms and cook, stirring frequently for 3 minutes or until vegetables are soft.
3) Stir in tempeh, rice, rosemary, and savory and cook, stirring for a minute to coat the rice.
4) Add vegetable stock and soy sauce and bring to a boil. Cover, reduce heat and simmer for 40 minutes or until tender.
5) Stir in peas and thyme.
*A tajine, or tagine, is an historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked.
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