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Title: Rice & Peas with Tempeh
Categories: Main
Yield: 6 Servings

2cUncooked brown rice
1/2cUnsweetened coconut
2 1/2tbOil
4cWater
1/2 Cinnamon stick
2cCooked black-eyed peas
3 Bay leaves
1mdOnion, chopped
3 Garlic cloves, minced
1/4cVegetable oil
1/2smChili
1/2 Red or green bell pepper
8ozTempeh, cubed
1pnFennel seeds
1tsSalt
1/2tsBlack pepper
2 Scallions, chopped

Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly. Add water & cinnamon stick. Cover pot & bring to a boil. Reduce heat & 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 & remove bay leaves. Keep warm.

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

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

"Sundays at Moosewood Restaurant Cookbook"

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