West Indian Rice and Peas With Pork

Adapted from Sundays at Moosewood Restaurant

Note: could substitute pork for tempeh to make vegetarian

Rice:
2 cups uncooked brown rice
1/2 cup unsweetened grated coconut
2.5 tablespoons vegetable oil
4 cups water
1/2 stick cinnamon

Peas:
1 cup dried black-eyed peas
3 bay leaves

Pork:
1 medium onion, chopped
3 garlic cloves, minced or pressed
1/4 cup vegetable oil
1/2-1 small chile, sliced (or 1/4 teaspoon cayenne)
1/2 red or green bell pepper, chopped
12 oz pork shoulder, cubed
Generous pinch of ground fennel seed
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper

Topping:
2 scallions, chopped


Saute the rice and coconut in the 2.5 tablespoons of oil for 2 to 3 minutes, stirring constantly. Add the water and cinnamon stick. Cover the pot and bring it to a rapid boil. DOn't lift the lid to see if the water is boiling- just notice when the steam begins to escape. When steam escapes, reduce the heat and simmer about 40 minutes.

Meanwhile, pressure-cook the black-eyed peas with the bay leaves on high for 15 minutes, with 3 cups of water.

While the rice and peas are cooking, brown the pork with the 1/4 cup oil in a cast-iron skillet. When brown, saute the onion and garlic for a few minutes, until the onions soften. Stir in the chile or cayenne and the bell pepper and continue to saute for a couple of minutes. Add the fennel, salt, and pepper, and lower the heat. Stir frequently and cook, covered, for another few minutes.

Combine the rice, peas, and pork mixture, mixing well. Adjust the seasonings and serve hot, topped with the chopped scallions.