Rice And Peas With Tempeh
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Main dish | 6 | Servings | |
INGREDIENTS
| 2 | c | Uncooked brown rice |
| 1/2 | c | Unsweetened coconut |
| 2 1/2 | T | Oil |
| 4 | c | Water |
| 1/2 | Cinnamon stick | |
| 2 | c | Cooked black-eyed peas |
| 3 | Bay leaves | |
| 1 | Onion, chopped | |
| 3 | Garlic cloves, minced | |
| 1/4 | c | Vegetable oil |
| 1/2 | Chili | |
| 1/2 | Red or green bell pepper | |
| 8 | oz | Tempeh, cubed |
| 1 | pn | Fennel seeds |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 2 | Scallions, chopped |
INSTRUCTIONS
Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly. Add water & cinnamon stick. Cover pot & bring to a boil. Reduce heat & simer for 40 minutes, or till all the water has evaporated. Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted water for 20 minutes or till tender. Drain & remove bay leaves. Keep warm. Saute onion & garlic in oil til lonions soften. Stir in chili & bell pepper & saute for a couple of minutes. Add the tempeh, fennel, salt & pepper & lower heat. Stir frequently & cook covered til the tempeh is golden brown & a littel crisp. Combine all the ingredients & serve with hot sauce. Alternately, combine everything & toss in a moderate oven for 10 minutes to warm everything through. Top with scallions. "Sundays at Moosewood Restaurant Cookbook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 444
Calories From Fat: 183
Total Fat: 21.1g
Cholesterol: 0mg
Sodium: 397.7mg
Potassium: 208.8mg
Carbohydrates: 59.8g
Fiber: 4.7g
Sugar: <1g
Protein: 11.4g