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A main dish featuring the flavors of coconut and cinnamon. Try it with a salad of greens, avocado, and orange topped with cilantro vinaigrette and a loaf of crusty bread on the side.
Prep.
Category:
Ingredients
For 6 Serving(s)
west-indian-rice-with-tempeh
- 2 c uncooked brown rice
- 1/2 c unsweetened coconut
- 3 T extra virgin olive oil
- 4 c water
- 1/2 stick cinnamon (more if you like it strong)
- 1 c uncooked black-eyes peas
- 3 bay leaves
- 1 medium onion, chopped
- 3 clv garlic, minced
- 1/4 c olive oil
- 1 red chili pepper, sliced
- 1 small green pepper, chopped
- 8 oz tempeh, cubed
- 1/4 T salt
- 1/2 t fennel seeds
- 1/2 t black pepper
West Indian Rice with Tempeh Directions
- Sauté rice and coconut in 3 T olive oil for 2-3 minutes, stirring constantly. Add water and cinnamon. Cover the pot and bring to a boil. Reduce heat and simmer for 30-40 minutes. Rinse and sort the black-eyed peas and boil with the bay leaves until tender (about 30-40 minutes). Drain and remove the bay leaves, keep black-eyed peas warm until tempeh and rice are ready. Sauté onion and garlic with remaining olive oil until tender. Stir in the chilies and the green pepper, sauté for 3-4 minutes. Add tempeh, fennel, salt, and pepper. Lower heat. Stir frequently until tempeh is golden brown and a little crisp. Combine it all and serve piping hot with a bit of hot sauce on the side.