WEST INDIAN RICE AND PEAS WITH TEMPEH

Servings: 6
Ingredients:

2 c  Uncooked brown rice
1/2 c  Unsweetened grated coconut
2 1/2 tb Vegetable oil
4 c  Water
1 c  Dried black eyed peas
-(soaked for 5 hours
- at least)
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 and pepper to taste
2    Scallions; chopped

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.

—–