West Indian Rice And Peas With Tempeh

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West Indian Rice And Peas With Tempeh

 

2 cups uncooked brown rice

1/2 cup unsweetened grated coconut

2 1/2 tablespoons 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

1/4 cup vegetable oil

1 small chile, sliced

1/2 red or green bell pepper

8 ounces tempeh, cubed

1 pinch fennel, generous pinch

salt & pepper to taste

2 scallions, chopped

 

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.

Meanwhile, cook the black eyed peas with the bay leaf in salted,

boiling water till tender (only takes about 20-25 minutes). Drain them & remove

the bay leaves. Keep warm till the rice & tempeh are ready. Saut‚ the garlic &

onion with the 1/4 cup of oil till the onions soften. Stir in chile & bell

pepper. Saut‚ for 2 minutes. Add fennel, tempeh, salt & pepper. Lower heat, but

stir frequently until tempeh is crisp & golden. Combine everything, mixing

together well.

Serves 4.