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Baked Tempeh and Black Japonica Rice Casserole


Baked Tempeh and Black Japonica Rice Casserole Recipe

Ingredients:
  • 12 oz (340 g) tempeh, cut into 1-inch pieces
  • 2 cloves garlic, minced or crushed
  • 1 shallot, finely chopped
  • 3 tablespoons tamari (soy) sauce
  • 2 tablespoons olive oil
  • 3/4 cup black japonica (Japanese) rice
  • 2 green onions, green and white parts, sliced
  • 2 1/2 cups boiling water
Directions:
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