West indian rice & peas with tempeh

6 Servings

Ingredients

Quantity Ingredient
2 cups Uncooked brown rice
½ cup Unsweetened grated coconut
2½ tablespoon 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
¼ cup Vegetable oil
1 small Chile; sliced
½ Red or green bell pepper
8 ounces Tempeh; cubed
1 pinch Fennel (generous pinch) salt & pepper to taste
2 Scallions; chopped

Directions

Saute rice & coconut in the 2½ 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 ¼ 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.

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