Rice & peas with tempeh
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Uncooked brown rice |
| ½ | cup | Unsweetened coconut |
| 2½ | tablespoon | Oil |
| 4 | cups | Water |
| ½ | Cinnamon stick | |
| 2 | cups | Cooked black-eyed peas |
| 3 | Bay leaves | |
| 1 | medium | Onion, chopped |
| 3 | Garlic cloves, minced | |
| ¼ | cup | Vegetable oil |
| ½ | small | Chili |
| ½ | Red or green bell pepper | |
| 8 | ounces | Tempeh, cubed |
| 1 | pinch | Fennel seeds |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 2 | Scallions, chopped | |
Directions
Saute rice & coconut in 2½ 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.
"Sundays at Moosewood Restaurant Cookbook"