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West Indian Rice and Peas with Tempeh

 

15

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

2 cups rice
brown, uncooked
½ cup coconut, shredded, unsweetened (desiccated)
*
2 ½ tablespoons vegetable oil
4 cups water
1 cup black-eyed peas
(soaked for 5 hours at least)
3 each bay leaves
*
1 each onions
medium, chopped
3 each garlic cloves
minced
¼ cup vegetable oil
1 each chile pepper
small
*
½ each sweet red bell peppers
or green
8 ounces tempeh
cubed
1 pinch fennel seeds
*
1 x salt and black pepper
to taste
*
2 each scallions, spring or green onions
chopped

Directions

Sauté rice and coconut in the 2½ tablespoons oil for 2 to 3 minutes, stirring constantly.

Add the water and cinnamon stick.

Cover the pot and 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 until tender (only takes abot 20 to 25 minutes).

Drain them and remove the bay leaves.

Keep warm until the rice and tempeh are ready.

Sauté the garlic and onion with the ¼ cup of oil until the onions soften.

Stir in chile and bell pepper.

Sauté for 2 minutes. Add fennel, tempeh, salt and pepper.

Lower heat, but stir frequently til tempeh is crisp and golden.

Combine everything, mixing together well.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 45938% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 13%
Sugars g
Protein 22g
Vitamin A 11% Vitamin C 28%
Calcium 10% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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