Yield: 6 Servings
|2 cups||Uncooked brown rice|
|½ cup||Unsweetened coconut|
|2 cups||Cooked black-eyed peas|
|1 medium||Onion, chopped|
|3||Garlic cloves, minced|
|¼ cup||Vegetable oil|
|½||Red or green bell pepper|
|8 ounces||Tempeh, cubed|
|1 pinch||Fennel seeds|
|½ teaspoon||Black pepper|
Saute rice & coconut in 2½ 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"