Rice And Peas With Tempeh
Serves:
Ingredients:
2
c
Uncooked brown rice
1/2
c
Unsweetened coconut
2 1/2
tb
Oil
4
c
Water
1/2
ea
Cinnamon stick
2
c
Cooked black-eyed peas
3
ea
Bay leaves
1
md
Onion, chopped
3
ea
Garlic cloves, minced
1/4
c
Vegetable oil
1/2
sm
Chili
1/2
ea
Red or green bell pepper
8
oz
Tempeh, cubed
1
pn
Fennel seeds
1
ts
Salt
1/2
ts
Black pepper
2
ea
Scallions, chopped
Method:
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 = 2 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.