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Ingredients Jump to Instructions ↓

  1. 2 c Uncooked brown rice

  2. 1/2 c Unsweetened grated coconut

  3. 1/2 tb Vegetable oil

  4. 4 c Water

  5. 1 c Dried black eyed peas -(soaked for 5 hours - at least)

  6. 3 Bay leaves

  7. 1 md Onion; chopped

  8. 3 Garlic cloves; minced

  9. 1/4 c Vegetable oil

  10. 1 sm Chile; sliced

  11. 1/2 Red or green bell pepper

  12. 8 oz Tempeh; cubed

  13. 1 pn Fennel (generous pinch) -salt and pepper to taste

  14. 2 Scallions; chopped

Instructions Jump to Ingredients ↑

  1. Saute rice and coconut in the 2 1/2 tablespoons oil for 2-3 minutes, stirring constantly. Add the water and cinnamon stick. Cover the pot and 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 and remove the bay leaves. Keep warm till the rice and tempeh are ready. Saute the garlic and onion with the 1/4 cup of oil till the onions soften. Stir in chile and bell pepper. Saute for 2 minutes. Add fennel, tempeh, salt and pepper. Lower heat, but stir frequently til tempeh is crisp and golden. Combine everything, mixing together well. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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