Rice and Peas with Tempeh
| Yield: | 6 Servings |
| Categories: | Main Dishes |
| 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 | |
| 1/4 | c | Vegetable oil |
| 1/2 | sm | Chili |
| 1/2 | Red or green bell pepper | |
| 8 | oz | Tempeh, cubed |
| 1 | pn | Fennel seeds |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 2 | Scallions, chopped |
Advertisement