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WEST INDIAN RICE & PEAS WITH TEMPEH
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Brown rice -- uncooked
1/2 c Unsweetened grated coconut
2 1/2 tb Vegetable oil
4 c Water
1 c Dried black eyed peas
-(soaked for at least 5 hrs)
3 Bay leaves
1 md Onion -- chopped
3 Garlic cloves -- minced
1/4 c Vegetable oil
1 sm Chile -- sliced
1/2 Red or green bell pepper
8 oz Tempeh -- cubed
1 pn Fennel (generous pinch)
Salt & pepper -- to taste
2 Scallions -- chopped
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 abot
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 til tempeh is crisp &
golden.
Combine everything, mixing together well.
Posted by Mark Satterly in Fidonet Intercook
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