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WEST INDIAN RICE AND PEAS WITH TEMPEH
Nb persons: 6
| 2 cup | Uncooked brown rice |
| 1/2 cup | Unsweetened grated coconut |
| 2 1/2 tbsp | Vegetable oil |
| 4 cup | 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 ounce | 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 abot 20-25 minutes). Drain
them & remove the bay leaves. Keep warm till the rice & tempeh are
ready.
Saute the garlic & onion with the 1/4 cup of oil till the onions
soften. Stir in chile & bell pepper. Saute for 2 minutes. Add
fennel, tempeh, salt & pepper. Lower heat, but stir frequently til
tempeh is crisp & golden.
Combine everything, mixing together well.
Posted by Mark Satterly in Fidonet Intercook
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