West Indian Rice and Peas with Tempeh
- Main Ingredient: Cereals Rice and Grains Beans Peas
- Course: Various Main Dishes
- Cuisine: Indian
- Yield:
West Indian Rice and Peas with Tempeh ingredients
- 2 c Uncooked brown rice
- 1⁄2 c Unsweetened grated coconut
- 2 1⁄2 T Vegatable oil
- 4 c water
- 1 c Dried black eyed peas (soaked for 5 hours at least)
- 3 Bay leaves
- 1 med Onion, chopped
- 3 garlic cloves, minced
- 1⁄4 c Vegatable oil
- 1 small Chile; sliced
- 1⁄2 Red or green bell pepper
- 8 oz Tempeh; cubed
- 1 pn Fennel (generous pinch)
- Salt and pepper to taste
- 2 Scallions, chopped
Cooking West Indian Rice and Peas with Tempeh
1. Sautei rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes, stirring constantly.
2. Add the water & cinnamon stick.
3. Cover the pot & bring it to a rapid boil.
4. Do not peek at the rice, but when the steam starts escaping, turn the heat down.
5. Simmeri for 40 minutes.
6. Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling water till tender (only takes abot 20-25 minutes).
7. Drain them & remove the bay leaves.
8. Keep warm till the rice & tempeh are ready.
9. Saute the garlic & onion with the 1/4 cup of oil till the onions soften.
10. Stiri in chile & bell pepper.
11. Saute for 2 minutes.
12. Add fennel, tempeh, salt & pepper.
13. Lower heat, but stir frequently til tempeh is crisp & golden.
14. Combine everything, mixing together well.
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