I recently received a Breville slow cooker as a gift, apparently my rice cooking skills aren’t up to par (It seems to always burn on the bottom). I was craving some pineapple rice so I put my new slow cooker to use, and thankfully NO burnt rice which means I won’t have to scrape out the access that’ll just go to waste.
Just a quick tip, whether you decide to use fresh or canned pineapples (I took the easy route) you can grill it or just pop them in the slow cooker about 5 minutes *before the rice is fully cooked.
Now on to the tempeh, this was my first attempt using tempeh as a chicken subsitiute which is made up of soybeans and packed with protein. It cooks pretty rapidly, can be seasoned to your liking-I love it!!! how did I not use it before, IDK!
I followed a recipe online while substituting a few ingredients, The total time for meal prep/cooking would be about 25 minutes depending on your slow cooker settings and amount of rice.
Pineapple Rice Ingredients:
- Slow cooker
- 1 cup White rice
- 1 cup Water
- Pineapple (fresh or canned) *I prefer canned pineapple chunks
Follow the directions on your slow cooker for appropriate cooking time.
5 minutes prior to rice being fully cooked, drain pineapples from can and toss in pineapples.
- 1 package of Tempeh (Lightlife brand)
- 1 tbsp of EVOO
- ½ Cup or ¼ of Soy Sauce
- ¼ cup of Brown Sugar
- 1tsp fresh Ginger (grated)
- 1 ½ tbsp of Agave or Maple syrup
- 1 tsp of Sesame oil
- ¼ Cup of Water *mixed* with 3 tsp of Cornstarch
Once Rice is prepared…
In a small saucepan combine soy sauce, brown sugar, ginger, agave(maple syrup), sesame oil, and water with cornstarch. Bring to a boil until thickened a bit, careful not to burn. Set aside.
Over medium-high in a medium non-stick frying pan, heat EVOO. Once tempeh is brown pour in desired amount of teriyaki sauce. Sauté for 4-5 minutes until sauce sticks to tempeh.
Serve immediately over rice & enjoy!
**If you rather skip making your own teriyaki sauce, Use premade Teriyaki sauce the Kikkoman brand makes a pretty good one!
to view original recipe click this here