Tempeh Stir Fry with Vegetables, Brown Wild Rice and Millet

Tempeh (fermented soy beans) with these colorful vegetables and rice is a protein-rich, satisfying meal. With minimal oil, it is also low calorie.
Ingredients
For the rice and millet:
Yield: 2 cups
1/2 cup long grain brown rice
1/4 cup wild rice
1/4 cup millet
2 1/4 cups water
For the stir-fry:
8-10 ounces of tempeh (1 package), sliced into bite-size pieces
1 T olive or safflower oil
2 T ground flax meal
2-4 T water
1 bunch of Swiss chard (red or yellow), cleaned, stems chopped fine and leaves shredded
1 large or 2 small heads of bok choy, washed, separated and cut into 2 inch pieces
1/2 red bell pepper, diced
1-2 tsp ginger spice blend*
1-2 tsp Szechuan spice blend*
2 tsp tamari (gluten-free) or soy sauce
1-2 tsp sesame seed, for garnish
Preparation
For the rice and millet:
Bring the water, wild and brown rice to a boil in a stock pot. Reduce the heat, cover and simmer for 15 minutes -- set your timer. Add the millet, stir and continue simmering in the covered pot for 30 minutes until done.
For the stir-fry:
Place the sliced tempeh, oil and flax meal in a bowl. Mix together so that the flax sticks to the tempeh. Heat a dry wok to medium high heat and fry the tempeh until golden brown - about 5 minutes. Remove from pan.
Put 2-4 tablespoons of water in the wok. Add the chard stems and bok choy, cover and steam for 1-2 minutes. Add the chard leaves, red pepper, spices and tamari. Cover and steam for 1-2 minutes. Mix in the tempeh. Serve over the rice and garnish with sesame seeds.
Additional Tips
*Purchase ready-made Asian spice blends (see on-line store link at right) or make your own dry spice blend. Here is one option: 1/2 tsp each of granulated garlic, ground ginger, dehydrated onion, sesame seed; 1/4 tsp each of red pepper and brown mustard seed; 1/8 tsp each of lemon grass, coriander and cilantro. Adjust to suit your taste.