Thai Jasmine Rice Pilaf

• 2 Tbs. minced fresh lemongrass
• 1 1/2 Tbs. minced fresh ginger
• 4 cloves garlic, minced (about 4 tsp.)
• 2 Tbs. peanut or canola oil
• 4 oz. tempeh, cubed
• 1/2 cup unsalted cashews, coarsely chopped
• 2 Tbs. low-sodium tamari or soy sauce
• 1 lb. green beans, trimmed and cut into thirds
• 1 1/2 cups jasmine rice
• 2 3/4 cups low-sodium vegetable broth
• 1 tsp. chile paste, or to taste
• 1 cup fresh basil leaves

1. Combine lemongrass, ginger and garlic in bowl, and set aside.
2. Heat 1 Tbs.
3. oil in large pot over medium-high heat.
4. Add tempeh, cashews and 1 Tbs.
5. tamari, and saute 4 minutes.
6. Transfer to plate.
7. Add remaining oil to pot.
8. Saute green beans and rice in oil 2 minutes.
9. Stir in all but 1 tsp.
10. lemongrass mixture.
11. Add broth, and bring to a boil.
12. Reduce heat to low, cover, and simmer 15 minutes.
13. Stir in tempeh mixture, remaining lemongrass mixture, chile paste and remaining tamari.
14. Cover, and cook 5 minutes more.
15. Remove from heat, and let stand 3 minutes.
16. Stir in basil, fluff with fork, and serve.

fresh lemongrass, fresh ginger, garlic, peanut, unsalted cashews, tamari, green beans, jasmine rice, vegetable broth, chile paste, fresh basil

Taken from www.vegetariantimes.com/recipe/thai-jasmine-rice-pilaf/ (may not work)