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West Indian Rice And Peas With Tempeh

Title: WEST INDIAN RICE AND PEAS WITH TEMPEH is a home-style recipe. Serves 6. Categories: Vegetables, Main dish 2 c Uncooked brown rice 1/2 c Unsweetened grated coconut 2 1/2 tb Vegetable oil 4 c Water 1 c Dried black eyed peas -(soaked for 5 hours - at least) 3 Bay leaves 1 md Onion; chopped 3 ...

Ingredients

• 2 cup
• 1/2 cup
• 2 1/2 tbsp
• 4 cup
• 1 cup

Method (preview)

1. 1

   (soaked for 5 hours

2. 2

   Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes, stirring constantly.

3. 3

   Add the water & cinnamon stick.

4. 4

   Cover the pot & bring it to a rapid boil.

5. 5

   Do not peek at the rice, but when the steam starts escaping, turn the heat down.

6. 6

   Simmer for 40 minutes.

7. 7

   Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling water till tender (only takes abot 20-25 minutes).

8. 8

   Drain them & remove the bay leaves.

9. 9

   Keep warm till the rice & tempeh are ready.

10. 10

    Saute the garlic & onion with the 1/4 cup of oil till the onions soften.

11. 11

    Stir in chile & bell pepper.

12. 12

    Saute for 2 minutes.

13. 13

    Add fennel, tempeh, salt & pepper.

14. 14

    Lower heat, but stir frequently til tempeh is crisp & golden.

15. 15

    Combine everything, mixing together well.