A good amount of work, but very festive.

Ingredients Step
⅓ c. brown basmati Cook the basmati (perhaps soaked, then boiled with ⅔ c. water, then lid added to steam over simmer for 30 minutes until the water is gone, then let stand).
½ c. wild rice Cook the wild rice (perhaps boiled 45-60 minutes with 1½ c. water).
½ c. sushi rice Cook the sushi rice (perhaps rinsed well, then boiling ½ c. water without rice, then adding rice and stirring for 2-3 minutes, then simmering with lid for 10-15 minutes, then let stand).
1½ medium onion, diced Saute.
1 c. carrot, diced
4-5 stalks celery, diced
Add and continue to saute until the vegetables are fully relaxed.
¾ t. thyme, dried
½ t. red pepper flakes
Stir in and saute a bit longer. Then remove vegetables from skillet.
8 oz. tempeh Crumble into the now-empty skillet. Cook over high heat until golden brown. Maybe start with a splash of water to get some steaming too.

When cooked, stir the vegetables back in and heat through.
balsamic vinegar
soy sauce/tamari
Pour atop. Let sizzle. Stir together. Taste and repeat as necessary.
½ c. sunflower seeds, toasted
½ c. parsley
Sprinkle atop and/or stir together.

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