West Indian Rice And Peas With Tempeh

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West Indian Rice And Peas With Tempeh

 

2 cups uncooked brown rice

1/2 cup unsweetened grated coconut

2 1/2 tablespoons vegetable oil

4 cups water

1 cup dried black eyed peas, soaked for 5 hours at least

3 bay leaves

1 medium onion, chopped

3 garlic cloves, minced

1/4 cup vegetable oil

1 small chile, sliced

1/2 red or green bell pepper

8 ounces tempeh, cubed

1 pinch fennel, generous pinch

salt and pepper to taste

2 scallions, chopped

 

Saute rice and 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 to 25 minutes). Drain them & remove the bay

leaves. Keep warm till the rice & tempeh are ready. Saut‚ the garlic & onion

with the 1/4 cup of oil till the onions soften. Stir in chile & bell pepper.

Saut‚ for 2 minutes. Add fennel, tempeh, salt & pepper. Lower heat, but stir

frequently until tempeh is crisp & golden. Combine everything, mixing together

well. Serves 6.

 

 

 

 

 

 

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