Rice And Peas With Tempeh Recipe

Rice And Peas With Tempeh Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 cup: Uncooked brown rice,
1/2 cup: Unsweetened coconut,
2 1/2 tbsp: Oil,
4 cup: Water,
1/2: Cinnamon stick,
2 cup: Cooked black-eyed peas,
3: Bay leaves,
1 medium: Onion, chopped
3: Garlic cloves, minced
1/4 cup: Vegetable oil,
1/2 small: Chili,
1/2: Red or green bell pepper,
8 ounce: Tempeh, cubed
1 pinch: Fennel seeds,
1 tsp: Salt,
1/2 tsp: Black pepper,
2: Scallions, chopped

Directions:

Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring
constantly. Add water & cinnamon stick. Cover pot & bring to a boil.
Reduce heat & simer for 40 minutes, or till all the water has evaporated.

Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted
water for 20 minutes or till tender. Drain & remove bay leaves. Keep warm.

Saute onion & garlic in oil til lonions soften. Stir in chili & bell
pepper & saute for a couple of minutes. Add the tempeh, fennel, salt &
pepper & lower heat. Stir frequently & cook covered til the tempeh is
golden brown & a littel crisp.

Combine all the ingredients & serve with hot sauce. Alternately, combine
everything & toss in a moderate oven for 10 minutes to warm everything
through. Top with scallions.

"Sundays at Moosewood Restaurant Cookbook"


Source from luhu.jp