West Indian Rice And Peas With Tempeh

Recipe Ingredients

2 cups	320g / 11oz	Uncooked brown rice
1/2 cup	46g / 1.6oz	Unsweetened grated coconut
2 1/2 tablespoons	37ml	Vegetable oil
4 cups	948ml	Water
1 cup	237ml	Dried black eyed peas - (soaked for 5 hours
		At least)
3		Bay leaves
1		Onion - chopped (medium)
3		Garlic cloves - minced
1/4 cup	59ml	Vegetable oil
1 cup	237ml	Chile - sliced (small)
1/2		Red or green bell pepper
8 oz	227g	Tempeh - cubed
1		Fennel - (generous pinch), salt & pepper to tas
2		Scallions - chopped

Recipe Instructions

Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes, stirring constantly. Add the water & cinnamon stick. Cover the pot & bring it to a rapid boil. Do not peek at the rice, but when the steam starts escaping, turn the heat down. Simmer for 40 minutes.

Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling water till tender (only takes about 20-25 minutes). Drain them & remove the bay leaves. Keep warm till the rice & tempeh are ready. Saute the garlic & onion with the 1/4 cup of oil till the onions soften. Stir in chile & bell pepper. Saute for 2 minutes. Add fennel, tempeh, salt & pepper. Lower heat, but stir frequently until tempeh is crisp & golden. Combine everything, mixing together well.

Source:
Marcus G Hand. AT&T Information Systems, Holmdel NJ

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.