| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Main dish | 6 | Servings | |
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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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