Title: Rice and Peas with Tempeh
Categories: Ethnic Rice
Yield: 6 Servings

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 & 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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