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West indian rice and peas with tempeh
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| Artist: |
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| Categories: |
Beans, Central Asian, Cereals, Entrees, Indian, Peas, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 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
| med | Onion, chopped | | 3
| | Garlic cloves, minced | | 1/4
| cup | Vegetable oil | | 1
| small | Chile, sliced | | 1/2
| | Red or green bell pepper | | 8
| oz | Tempeh, cubed | | 1
| pinch | Fennel (generous pinch) | | | -salt & pepper to taste | | 2
| | Scallions, chopped |
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Procedures:
| 1 | Saute rice & coconut in the 2 ?tablespoons oil for 2-3 minutes, stirring constantly. | | 2 | Add the water & cinnamon stick. | | 3 | Cover the pot & bring it to a rapid boil. | | 4 | Do not peek at the rice, but when the steam starts escaping, turn the heat down. | | 5 | Simmer for 40 minutes. | | 6 | Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling water till tender (only takes abot 20-25 minutes). | | 7 | Drain them & remove the bay leaves. | | 8 | Keep warm till the rice & tempeh are ready. | | 9 | Saute the garlic & onion with the ?cup of oil till the onions soften. | | 10 | Stir in chile & bell pepper. | | 11 | Saute for 2 minutes. | | 12 | Add fennel, tempeh, salt & pepper. | | 13 | Lower heat, but stir frequently til tempeh is crisp & golden. | | 14 | Combine everything, mixing together well. |
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