2-1/2 c. stock or cold water
3-4 green garlic, minced
1 c. uncooked brown rice, rinsed until water is clea
2 Tbsp. grated fresh horseradish
r 1 Tbsp. grated fresh ginger
3/4 Tbsp. mild-flavored vegetable oil
1/2 tsp. toasted sesame oil
8 oz. tempeh, cut into 1/2-inch cubes
3/4 lb. stir fry mix, stems removed
2 carrots, cut into 1/4-inch cubes
2 tsp. soy sauce or tamari
Combine stock or water and rice in a pot and bring to a boil. Reduce to a simmer. Cover; cook until rice is tender and water is absorbed, 45-60 minutes. Midway through the rice cooking, heat oil in a lg. skillet over med-high heat. Add tempeh, carrots, garlic, horseradish, ginger, and a pinch of cayenne. Cook, stirring frequently, until carrots are tender. Stir in toasted sesame oil and cook for 2 min. more. Remove skillet from heat. Put chopped greens in steamer basket over 1.5 in. boiling water, cover, and steam until just tender (tougher greens will take longer, so you may want to do this in batches). Transfer greens to skillet. Add soy sauce or tamari and stir to combine. When rice is cooked, remove from heat, let stand 5-10 min., and serve with greens.
adapted from Farmer John’s Cookbook:  The Real Dirt on Vegetables