Rice And Peas With Tempeh
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Rice And Peas With Tempeh
  Rice    Peas    Tempeh  
Last updated 6/12/2012 12:51:50 AM. Recipe ID 13482. Report a problem with this recipe.
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      Title: Rice and peas with tempeh
 Categories: Main dish
      Yield: 6 Servings
 
      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
 
  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"
 




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Recipe ID 13482 (Apr 03, 2005)

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