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January 2019

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West Indian Rice and Peas with Tempeh Recipe

West Indian Rice and Peas with Tempeh recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print West Indian Rice and Peas with Tempeh recipe  PDF


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 and amp pepper to taste 2 Scallions chopped
Saute rice and amp coconut in the 2 1/2 tablespoons oil for 2 3 minutes, stirring constantly. Add the water and amp cinnamon stick. Cover the pot and amp bring it to a rapid boil. Do not peek at the rice, but when the steam starts escaping, turn the heat down. Simmer for 40 minutes. Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling water till tender (only takes abot 20 25 minutes). Drain them and amp remove the bay leaves. Keep warm till the rice and amp tempeh are ready. Saute the garlic and amp onion with the 1/4 cup of oil till the onions soften. Stir in chile and amp bell pepper. Saute for 2 minutes. Add fennel, tempeh, salt and amp pepper. Lower heat, but stir frequently til tempeh is crisp and amp golden. Combine everything, mi ing together well.

West Indian Rice and Peas with Tempeh recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
244 people have voted
Last Reviewed on 2019-01-20



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