RICE AND PEAS WITH TEMPEH

Servings: 6
Ingredients:

2 c  Uncooked brown rice
1/2 c  Unsweetened coconut
2 1/2 tb Oil
4 c  Water
1/2    Cinnamon stick
2 c  Cooked black-eyed peas
3    Bay leaves
1 md Onion, chopped
3    Garlic cloves, minced
1/4 c  Vegetable oil
1/2 sm Chili
1/2    Red or green bell pepper
8 oz Tempeh, cubed
1 pn Fennel seeds
1 ts Salt
1/2 ts Black pepper
2    Scallions, chopped

Saute rice and coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring
constantly. Add water and cinnamon stick. Cover pot and bring to a boil.
Reduce heat and simer for 40 minutes, or till all the water has evaporated.

Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted
water for 20 minutes or till tender. Drain and remove bay leaves. Keep warm.

Saute onion and garlic in oil til lonions soften. Stir in chili and bell
pepper and saute for a couple of minutes. Add the tempeh, fennel, salt and
pepper and lower heat. Stir frequently and cook covered til the tempeh is
golden brown and a littel crisp.

Combine all the ingredients and serve with hot sauce. Alternately, combine
everything and toss in a moderate oven for 10 minutes to warm everything
through. Top with scallions.

‘Sundays at Moosewood Restaurant Cookbook’

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