West Indian Rice and Peas with Tempeh
| Yield: | 6 Servings |
| Categories: | Main Dishes, Vegetables |
| 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 & pepper to taste |
| 2 | Scallions; chopped |
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