Cook the brown rice and filtered water in saucepan until cooked.
In a small sauce pan partially filled with water, quickly boil and steam cook tempeh cubes to soften them, for approximately 3-4 minutes with the lid on. Drain water.
In a wok, sauté garlic and onion. Add mushroom, spinach, and tempeh. Stir fry until cooked.
Add in macadamia nuts and cooked rice.
Serve hot or cold as a main meal or accompaniment.

1 cup brown or white rice
3 cup filtered water
2 mushroom, diced
1 hearty bunch of spinach, shredded
2 garlic cloves, diced
1 onion, diced
1 cup tempeh, cubed
1 cup chopped macadamia nuts