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RICE & PEAS WITH TEMPEH
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
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2 c Uncooked brown rice
1/2 c Unsweetened coconut
2 1/2 tb Oil
4 c Water
1/2 Cinnamon stick
2 c Cooked black-eyed peas
3 Bay leaves
1 md Onion, chopped
3 Garlic cloves, minced
1/4 c Vegetable oil
1/2 sm Chili
1/2 Red or green bell pepper
8 oz Tempeh, cubed
1 pn Fennel seeds
1 t Salt
1/2 ts Black pepper
2 Scallions, chopped
Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring
constantly. Add water & cinnamon stick. Cover pot & bring to a boil.
Reduce heat & simer for 40 minutes, or till all the water has evaporated.
Cook black-eyed peas with bay leaves (1 c dried ò c cooked) in salted
water for 20 minutes or till tender. Drain & remove bay leaves. Keep warm.
Saute onion & garlic in oil til lonions soften. Stir in chili & bell
pepper & saute for a couple of minutes. Add the tempeh, fennel, salt &
pepper & lower heat. Stir frequently & cook covered til the tempeh is
golden brown & a littel crisp.
Combine all the ingredients & serve with hot sauce. Alternately, combine
everything & toss in a moderate oven for 10 minutes to warm everything
through. Top with scallions.
"Sundays at Moosewood Restaurant Cookbook"
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