🫙 From the Spice Rack
Rice & Peas with Tempeh
2 c Uncooked brown rice 1/2 c Unsweetened coconut 2 1/2 tb Oil 4 c Water 1/2 Cinnamon stick 2 c Cooked black-eyed peas 3 Bay leaves 1 md Onion, chopped 3 Garlic cloves, minced
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Ingredients8 items
Ingredients
- 2cup uncooked brown rice
- 1/2cup unsweetened coconut
- 21/2 tb oil
- 4cup water
- 1/2cinnamon stick
- 2cup cooked black-eyed peas
- 3bay leaves
- 1medium onion, chopped
Directions
- 1
2 c Uncooked brown rice 1/2 c Unsweetened coconut 2 1/2 tb Oil 4 c Water 1/2 Cinnamon stick 2 c Cooked black-eyed peas 3 Bay leaves 1 md Oni
- 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