West indian rice& peas with tempeh

 
                    WEST INDIAN RICE & PEAS WITH TEMPEH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Brown rice -- uncooked
      1/2   c            Unsweetened grated coconut
    2 1/2   tb           Vegetable oil
    4       c            Water
    1       c            Dried black eyed peas
                         -(soaked for at least 5 hrs)
    3                    Bay leaves
    1       md           Onion -- chopped
    3                    Garlic cloves -- minced
      1/4   c            Vegetable oil
    1       sm           Chile -- sliced
      1/2                Red or green bell pepper
    8       oz           Tempeh -- cubed
    1       pn           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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