Imagine a world without mint. No more mint chocolate chip ice cream. No more refreshing mojitos. No way to get those onions from lunch off your breath (brushing teeth is so overrated).
I refuse to live in such a world.
Lately, I’ve been putting mint in just about anything: drinks, soup, sandwiches, salads and more. When I found myself with more tempeh than I knew what to do with, plus bags of brown and wild rice spilling from our pantry shelves (seriously; Maddie was there to clean up), I knew I had to incorporate this tasty herb into a dish. Not only does its refreshing taste mean you can use less salt, mint also has antioxidant properties. Not bad for a little herb usually relegated to garnish.
Sadly, our mint plant is bolting. I’ve been pinching off the flowers (see below) in hopes of prolonging the life of my precious plant. Until it’s gone, however, I’ll be doing my best to enjoy it as much as possible. Mint julep, anyone?
Wild Rice Tempeh Salad with Roasted Tomatoes & Fresh Mint
Prep Time: 10 minutes
Cook Time: 60 minutes
Keywords: vegan gluten-free almonds tempeh wild rice
Ingredients (6 servings)
- 1 cup brown rice
- 1 cup wild rice
- 5 cups water or vegetable stock
- 10 small tomatoes, quartered
- 3 tablespoons olive oil, divided
- 1 pound tempeh, chopped into 1/2-inch slices
- 1/4 cup almonds, slivered
- 1/2 cup fresh mint, chopped
- Salt and pepper
Combine rice and water or vegetable stock in large saucepan. Bring to a boil, lower heat, cover, and simmer for 40 to 50 minutes, or until rice has absorbed water and become tender. Allow to sit for five minutes before fluffing with a fork.
While rice cooks, preheat oven to 350 degrees F. Lay tomato quarters over parchment paper-lined baking sheet and roast tomatoes for 15 minutes. Remove from oven and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat and add tempeh slices. Cook , stirring frequently, for 15 minutes, or until tempeh is browned and crispy. While tempeh cooks, toast almonds in small skillet over low heat until lightly browned, about 10 minutes.
Once rice is done, place into a large bowl with tomatoes, tempeh, 2 tablespoons olive oil and chopped mint. Stir to combine and season with salt and pepper to taste. Top with toasted almonds. Serve warm or cold.
Edited to add: No post on Friday, chaps. See you Monday!