Amy Chaplin makes Mustard-Maple Tempeh with Black Rice

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  </p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at <a href="https://play-me-a-recipe.simplecast.com/episodes/amy-chaplin-mustard-maple-tempeh-recipe-with-black-rice?t=2m35s">2:35</a>) before starting the episode.</p><p><a href="https://food52.com/recipes/86808-maple-mustard-tempeh-with-black-rice?preview=true">Maple-Mustard Tempeh with Black Rice</a><br />Serves 4</p><p><i>For the tempeh:</i></p><ul><li>1 (8-ounce) package Lightlife Original Tempeh</li><li>1/2 cup filtered water</li><li>3 tablespoons Dijon mustard</li><li>3 tablespoons maple syrup</li><li>2 tablespoons raw apple cider vinegar</li><li>2 tablespoons extra-virgin olive oil</li><li>1 tablespoon tamari or soy sauce</li><li>1/2 teaspoon crushed garlic</li></ul><p><i>For the black rice:</i></p><ul><li>1 cup black rice</li><li>1 3/4 cups filtered water, plus more to soak</li><li>Large pinch fine sea salt</li></ul><p><i>For the shredded carrot salad:</i></p><ul><li>8 ounces carrots (about 4 medium-large), scrubbed</li><li>2 cups fresh parsley leaves, roughly chopped</li><li>2 scallions, thinly sliced (or ¼ cup chopped chives)</li><li>1/4 cup toasted sunflower seeds</li><li>2 tablespoons apple cider vinegar</li><li>3 tablespoons extra-virgin olive oil</li><li>1/2 teaspoon fine sea salt, plus more to taste</li></ul><p><i>For the tahini drizzle:</i></p><ul><li>1/3 cup tahini</li><li>1/2 cup filtered water</li><li>2 tablespoons freshly squeezed lemon juice</li><li>2 tablespoons extra-virgin olive oil</li><li>1/2 teaspoon fine sea salt</li><li>