West Indian Rice & Peas With Tempeh

• 2 c brown rice, uncooked
• 1/2 c unsweetened coconute
• 2 1/2 T veg oil
• 4 c water, 1 c dried black eyed peas (soaked for at least 5 hrs)
• 3 bay leaves
• 1med onion, chopped
• 3 garlic cloes - minced
• 1/4 c veg oil
• 1 sm chile, sliced 1/2
• 1 red or green bell pepper
• 8 oz tempeh - cubed
• 1 pinch fennel
• s & p
• 2 scallions, chopped
• oil
• cinnamon stick

1. Saute rice & cocnut in the 2 1/2 T oil for 2-3 mins, stirring constantly. Add water & cinnamon stick. Cover pot & bring to rapid boil. Do not peek at rice, but when steam starts escaping, turn the heat down. Simmer for 40 mins.
2. Cook bep with bay leaf in salted boiling water til tender (about 20-25 mins). Drain & remove the bay leaves. Keep warm til rice & tempeh are ready.
3. Saute the garlic & onion with 1/4 c oil til onions soften. Stir in chile & pepper. Saute for 2 mins. Add fennel, tempeh, s & p. Lower heat, but stir freq til tempeh is crisp & golden. Combine everything, mixing together well.

brown rice, unsweetened coconute, t, water, bay leaves, onion, garlic, veg oil, chile, red, fennel, scallions, oil, cinnamon stick

Taken from www.epicurious.com/recipes/member/views/west-indian-rice-peas-with-tempeh-51805321 (may not work)