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Rice And Peas With Tempeh Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B6, H, C, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 c Uncooked brown rice

    2. 1/2 c Unsweetened coconut

    3. 2 1/2 tb Oil

    4. 4 c Water

    5. 1/2 ea Cinnamon stick

    6. 2 c Cooked black-eyed peas

    7. 3 ea Bay leaves

    8. 1 md Onion, chopped

    9. 3 ea Garlic cloves, minced

    10. 1/4 c Vegetable oil

    11. 1/2 sm Chili

    12. 1/2 ea Red or green bell pepper

    13. 8 oz Tempeh, cubed

    14. 1 pn Fennel seeds

    15. 1 ts Salt

    16. 1/2 ts Black pepper

    17. 2 ea Scallions, chopped

    Instructions Jump to Ingredients ↑

    1. Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly.

    2. Add water & cinnamon stick.

    3. Cover pot & bring to a boil.

    4. Reduce heat & simer for 40 minutes, or till all the water has evaporated.

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

    6. Drain & remove bay leaves.

    7. Keep warm.

    8. Saute onion & garlic in oil til lonions soften.

    9. Stir in chili & bell pepper & saute for a couple of minutes.

    10. Add the tempeh, fennel, salt & pepper & lower heat.

    11. Stir frequently & cook covered til the tempeh is golden brown & a littel crisp.

    12. Combine all the ingredients & serve with hot sauce.

    13. Alternately, combine everything & toss in a moderate oven for 10 minutes to warm everything through.

    14. Top with scallions.

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