Rice and Peas with Tempeh

479 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	cups	rice, brown	uncooked
1/2	cup	coconut	unsweetened
2 1/2	tablespoons	vegetable oil
4	cups	water
1/2	each	cinnamon stick
2	cups	black-eyed peas	cooked
3	each	bay leaves
1	medium	onion	chopped
3	cloves	cloves	minced
1/4	cup	vegetable oil
1/2	small	hot chili peppers
1/2	each	sweet bell pepper	red or green
8	ounces	tempeh	cubed
1	pinch	fennel seeds
1	teaspoon	salt
1/2	teaspoon	black pepper
2	each	scallions, spring or green onions	chopped

Directions

Saute rice and coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly.

Add water and cinnamon stick.

Cover pot and bring to a boil.

Reduce heat and simer for 40 minutes, or till all the water has evaporated.

Cook black-eyed peas with bay leaves in salted water for 20 minutes or till tender.

Drain and remove bay leaves.

Keep warm.

Saute onion and garlic in oil until onions soften.

Stir in chili and bell pepper and sauté for a couple of minutes.

Add the tempeh, fennel, salt and pepper and lower heat.

Stir frequently and cook covered til the tempeh is golden brown and a littel crisp.

Combine all the ingredients and serve with hot sauce.

Alternately, combine everything and toss in a moderate oven for 10 minutes to warm everything through.

Top with scallions.

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Nutrition Facts

Serving Size 349g

Amount per Serving

Calories 479 39% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 411mg	17%
Total Carbohydrate 63.0g	21%
Dietary Fiber 6.0g	22%
Sugars 3.0g
Protein 12.0g	24%

Vitamin A	10%		Vitamin C	53%
Calcium	12%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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