West Indian Rice And Peas With Tempeh Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Combine everything, mixing together well.

Things You'll Need

  • 2c Uncooked brown rice
  • 1/2c Unsweetened grated coconut
  • 2 1/2tb Vegetable oil
  • 4c Water
  • 1c Dried black eyed peas
  • -(soaked for 5 hours
  • - at least)
  • 3 Bay leaves
  • 1md Onion; chopped
  • 3 Garlic cloves; minced
  • 1/4c Vegetable oil
  • 1sm Chile; sliced
  • 1/2 Red or green bell pepper
  • 8oz Tempeh; cubed
  • 1pn Fennel (generous pinch)
  • -salt & pepper to taste
  • 2 Scallions; chopped

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