Tempeh, turnip greens and brown rice with chilli

Ingredients

For 1 serving

• Tempeh120 g
• Broccoli rabe250 g
• Brown rice40 g
• Garlic1 clove
• Chili pepper0.5
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

In season: November – March

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but slightly firm; drain.
2. Meanwhile bring another pot of water to the boil; wash the turnip tops, discard the toughest stalks and keep the leaves, florets and tender stems; dice the tempeh into cubes of about 1 cm.
3. When the water boils, salt it and cook the turnip tops for 5 minutes, until the stems are tender; drain and squeeze lightly.
4. Heat the oil in a frying pan over medium heat with the crushed garlic clove and the chilli and fry the tempeh for 5 minutes, turning, until golden and crisp.
5. Add the turnip tops and toss for 3 minutes over medium-high heat, until full of flavour; remove the garlic, adjust the salt and serve on the rice.