*  Exported from  MasterCook  *

                   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
 


                   - - - - - - - - - - - - - - - - - -