BBQ Rice Bowls

Rice bowls are a great way to fill you up on the cheap with endless varieties and the ease to make in large or small quantities. This recipe takes advantage of my crockpot, letting the tempeh slow cook for 6 hours while I went about my day.

Fluffy jasmine rice scented with rosemary, slow cooked bbq tempeh with red peppers, pineapple and onions and coconut creamed corn.

Jasmine Rice
1 tbl extra virgin olive oil
1 cup jasmine rice
2 1/4 cup cold water
1 stem of fresh rosemary
1 tsp sea salt

In a small sauce pot, add the oil and toast the rice, stirring often until fragrant, about 3 minutes.
Add the water, rosemary and sugar and bring to a simmer. Cover partially and cook for 15 minutes or until the rice is tender. Let sit for 5 minutes then remove the rosemary and fluff with a fork.

BBQ Tempeh
1/2 walla walla onion, large dice
1/2 red bell pepper, large dice
1/2 green bell pepper, large dice
3 garlic cloves, coarse chop
1 package tempeh, medium dice cubes
1-15oz can pinto beans, drained and rinsed
1-15oz can diced pineapple with juice
1 cup BBQ sauce
1 tsp sea salt

Combine all of the ingredients in a crock pot and cook on high heat for 6 hours. Season before serving with salt and pepper.

Coconut Creamed Corn
1 tbl extra virgin olive oil
1/2 walla walla onion, small dice
1 tsp salt
1 tsp pepper
1/2 tsp dried thyme
3 cups corn kernels (fresh or frozen), divided
1 cup coconut milk

In a small saute pan, heat the oil and saute the onions until soft and translucent, 5 minutes. Add the salt, pepper, dried thyme and 2 cups of corn kernels. Saute over medium heat for 5 minutes. Add the coconut milk and bring to a simmer, cooking for 15 minutes. Using an immersion blender, puree the mixture until few chunks remain. Add the remaining 1 cup of corn and cook 5 minutes more to cook the additional corn through. Season with salt and pepper.