This West Indian classic combines fluffy brown rice simmered in rich coconut milk with tender black-eyed peas and warm spices like cinnamon and bay leaf. The dish is elevated by a side of golden-brown tempeh, sautéed with aromatic garlic, onion, and a hint of heat from chile peppers. The result is a comforting, texturally diverse meal that balances creamy richness with earthy protein. Perfect for vegan weeknight dinners, potlucks, or anyone seeking a hearty, flavorful dish that feels both homestyle and exotic. ItâÂÂs simple to prepare using pantry staples, making it a reliable favorite for busy evenings or leisurely weekend cooking.
West Indian Rice And Peas With Tempeh
Description
This West Indian classic combines fluffy brown rice simmered in rich coconut milk with tender black-eyed peas and warm spices like cinnamon and bay leaf. The dish is elevated by a side of golden-brown tempeh, saut&# 195;©ed with aromatic garlic, onion, and a hint of heat from chile peppers. The result is a comforting, texturally diverse meal that balances creamy richness with earthy protein. Perfect for vegan weeknight dinners, potlucks, or anyone seeking a hearty, flavorful dish that feels both homestyle and exotic. ItâÂÂs simple to prepare using pantry staples, making it a reliable favorite for busy evenings or leisurely weekend cooking.Ingredients
Directions
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Rinse the brown rice until the water runs clear, then drain.
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In a medium saucepan, heat 2 1/2 tablespoons of vegetable oil over medium heat.
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Add the rice and unsweetened grated coconut to the pot, sautéing for 2-3 minutes while stirring constantly to coat the grains.
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Pour in the water and add a cinnamon stick (if available) and 3 bay leaves.
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Cover the pot and bring the mixture to a rapid boil.
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Once boiling, reduce the heat to low, ensuring the lid remains tightly closed. Simmer for 40 minutes without lifting the lid.
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While the rice cooks, soak the dried black-eyed peas in cold water for at least 5 hours, or overnight, to ensure they cook evenly.
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Drain the soaked peas and place them in a pot of salted boiling water. Cook for 20-25 minutes until tender.
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Drain the peas, discard the bay leaves used for boiling, and keep them warm.
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In a separate large skillet, heat 1/4 cup of vegetable oil over medium heat.
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Add chopped onion and minced garlic, sautéing until the onions are soft and translucent.
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Stir in sliced chile and chopped bell pepper, cooking for 2 minutes until slightly softened.
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Add cubed tempeh, fennel seeds, salt, and pepper to the skillet.
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Lower the heat and stir frequently, cooking until the tempeh is crisp and golden brown on all sides.
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Fluff the cooked rice with a fork and mix in the cooked black-eyed peas.
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Combine the rice mixture with the sautéed tempeh and scallions, tossing gently to blend all flavors.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 372.1kcal
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 9.7g49%
- Cholesterol 0.0mg0%
- Sodium 26.4mg2%
- Total Carbohydrate 40.6g14%
- Dietary Fiber 7.5g30%
- Sugars 5.8g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
