From my sustainable table to yours.
1 1/2 Cups white rice
1 tablespoon sesame oil (optional)
14 oz can coconut milk, unsweetened
12 oz water
14 oz can Pigeon peas
2 packages Tempeh (most come in 12 ounce package)
Jerk Seasoning (recipe follows)
Toast rice in dry pan on high for 3 minutes stirring constantly. If desired, drizzle in sesame oil and stir rapidly to coat each grain. Pour in water and coconut milk. Stir well. turn heat to low and cover. Let rice simmer 15 minutes just before tender. In last 4 minutes of cooking, drain pigeon peas, reserve 2 tablespoons of liquid. Add peas and liquid to rice. Fold to incorporate. Simmer 3 minutes. Remove from heat and allow to rest covered.
Rice may absorb liquid quickly depending on the type of pan used or it may escape the lid. Add additional water 2 tablespoons at a time during cooking if necessary.
Slice tempeh in strips and toss in dry jerk seasoning to coat evenly. Grill over medium high heat or in grill pan until grill marks form, about 3 minutes. Turn and grill until tempeh reaches desired char level.
Jerk Dry Rub
1 part all spice
1 part granulated garlic
1/2 part ground ginger
1 part black pepper
1 part cayenne
2 parts brown sugar
1 part salt
1 part thyme
1/4 part ground cloves
1 part onion powder
Shake together. Store in air tight jar in cool dry place. Spice mixes do well in the dark, not on a shelf near the window.