| 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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”