Recipe for Curried Tempeh with Saffron Rice 
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Yield:
4
Ingredients:
Amount Ingredient
1 cup uncooked basmati rice
1 pch saffron, (optional)
1/4 cup vegetable stock or water
8 oz packaged five-grain or plain tempeh
cut into thin strips
1 med onion, chopped
1 med green or red bell pepper
seeded and coarsely chopped
1/2 cup raisins
1 tbl honey
2 tsp curry powder
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
Instructions:
Instructions: 4 SERVING VEGAN (HONEY)

Cook rice according to package directions, adding saffron if desired, to the cooking water.

Meanwhile, heat 1/4 cup stock or water in large nonstick skillet over medium heat. Add tempeh, onion and bell pepper. Cook, stirring, until vegetables are tender-crisp, about 7 minutes, adding more stock or water as necessary to prevent sticking.

Stir in remaining stock or water and other ingredients except chutney. Bring to a simmer and cook, stirring occasionally, until flavors are blended and sauce has thickened, about 5 minutes. Serve over hot rice with chutney on the side if desired.

Makes 4 servings.

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