Kamalis Rice Bowl with Tempeh, Pea Puree and Watermelon

Ingredients

• 400 g Carrots
• 1 tbsp White Wine Vinegar
• 3 tbsp olive oil
• Salt
• Pepper
• 1 Shallot
• 500 g peas (frozen or fresh split)
• 100 ml soy cream
• 1 tsp lemon juice
• 1 tbsp butter (15 g)
• 250 g ORYZA Kamalis fragrant rice
• 300 g watermelon
• 400 g tempeh (fermented soybeans)','50 g baby leaf salad mix

Instructions

1. 1.

   Peel and slice carrots into thin strips. Mix vinegar with 1 tbsp olive oil and season with salt and pepper. Toss carrot strips in the dressing and let sit for 30 minutes.

2. 2.

   Meanwhile, peel and chop the shallot for the pea puree. Heat 1 tbsp oil in a pot, sauté the shallot over medium heat for 3 minutes. Add peas, cook for 2 more minutes, then deglaze with 5 tbsp water. Simmer peas for 5 minutes on low heat. Then add soy cream, blend with an immersion blender, and season with lemon juice, salt, and pepper.

3. 3.

   Heat butter in a pot. Add Kamalis fragrant rice and sauté while stirring until grains are slightly translucent. Pour in 750 ml boiling, lightly salted water. Cook the rice covered over medium heat for 11 minutes until all water is absorbed. Fluff the rice with a fork at the end.

4. 4.

   While the rice cooks, cut watermelon into ~½ cm thick wedges. Grill them in a hot grill pan on both sides over medium heat for 5 minutes. Dice tempeh. Heat remaining oil in a pan and fry tempeh over medium heat, turning occasionally, until golden yellow in 7–8 minutes. Season with salt and pepper.

5. 5.

   Wash and dry the salad. Fill four bowls with fluffed rice, top with baby leaf salad, marinated carrot strips, watermelon wedges, and tempeh, then drizzle pea puree on top and serve.