Pidgeon Peas with Tempeh and Rice

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Pidgeon Peas with Tempeh and Rice

 

:: Ingredients ::

 

2 cups cooked Pidgeon Peas ( substitute black eye

peas if pidgeon peas are unavailable in your area!)

3 cups cooked Rice (long grain white or brown)

1/2 large onion (chopped)

11/2 cups stewed sliced tomatos (canned is OK!)

2 t ground cumin

1/4 cup diced celery

1 cup very finely chopped cilantro ( cilantro is also

referred to as Chinese parsley, or fresh coriander

leaf.)

4 cloves finely minced garlic

1/8 t black pepper

2 t paprika

1/2 lb of tempeh (cut into small cubes, and steamed

for 12-15 mins)

2 T extra virgin olive oil

:: Instructions ::

 

In a large skillet or frying pan, saute the following

in 2 T of extra virgin olive oil chopped onion, diced

celery, black pepper, paprika, cilantro, and garlic

when onions are tender add the tempeh and stewed

tomatoes. When mixture is reddish color and the

tempeh begins to absorb the color, add the beans and

bean liquid. Let mixture cook for a few minutes until

it bubbles up moderately, making sure to stir

frequently to avoid burning it.Salt the bubbling

mixture and taste it making sure that it is slightly

on the salty side! Fold in rice and stir in skillet

until much of the liquid either cooks away or is

absorbed by the rice. Serve with a nice tossed salad

and enjoy!

 

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