🫙 From the Spice Rack
West Indian Rice and Peas with Tempeh
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; choppe...
maineasy
Ingredients8 items
Ingredients
- 2cup uncooked brown rice
- 1/2cup unsweetened grated coconut
- 21/2 tb vegetable oil
- 4cup water
- 1cup dried black eyed peas
- 1medium onion; chopped
- 3garlic cloves; minced
- 1/4cup vegetable oil
Directions
- 1
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 - a
- 2
chopped 3 Garlic cloves
- 3
minced 1/4 c Vegetable oil 1 sm Chile
- 4
sliced 1/2 Red or green bell pepper 8 oz Tempeh
- 5
cubed 1 pn Fennel (generous pinch) -salt & pepper to taste 2 Scallions
- 6
chopped Saute rice & coconut in the 2 1/2 tablespoons oil for 2-3 minutes, stirring constantly
- 7
Add the water & cinnamon stick
- 8
Cover the pot & bring it to a rapid boil