West Indian Rice and Peas with Tempeh
West Indian Rice and Peas with Tempeh recipe 42
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 |
bay leaves
|
* | |
| 1 |
onions
medium, chopped |
||
| 3 |
garlic cloves
minced |
||
| ¼ | cup |
vegetable oil
|
|
| 1 |
chile pepper
small |
* | |
| ½ |
sweet red bell peppers
or green |
||
| 8 | ounces |
tempeh
cubed |
|
| 1 | pinch |
fennel seeds
|
* |
|
salt and black pepper
to taste |
* | ||
| 2 |
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 about 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.
Nutrition Facts
Serving Size 323g (11.4 oz)
This recipe was created by, belongs to, and is copyrighted in the Moosewood Collective's "Sundays at Moosewood Restaurant" Cookbook c. 1990
about 4 years agoThanks for providing us with the credit of this recipe. Happy Cooking :)
happyzhangbo