West Indian Rice and Peas with Tempeh

West Indian Rice and Peas with Tempeh

2 cups uncooked brown rice
1/2 cup unsweetened grated coconut
2 1/2 tbsps. vegetable oil
4 cups water
1 cup dried black eyed peas, soaked for 5 hours at least
3 bay leaves
1 medium onion, chopped
3 garlic cloves, minced
1/4 cup vegetable oil
1 small chile, sliced
1/2 red or green bell pepper
8 ozs. tempeh, cubed
1 pinch fennel, generous pinch
salt and pepper to taste
2 scallions, chopped

Saute rice and coconut in the 2 1/2 tablespoons oil for 2 to 3 minutes, stirring constantly. 

Add the water and cinnamon stick. Cover the pot, 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 to 25 minutes.

 Drain them and remove the bay leaves. Keep warm till the rice and tempeh are ready. Saute the garlic and onion with the 1/4 cup of oil till the onions soften.

 Stir in chile and bell pepper. Saute for 2 minutes. Add fennel, tempeh, salt and pepper. Lower heat, but stir frequently til tempeh is crisp and golden. 

Combine everything, mixing together well. Serves 4.