Rice and peas with tempeh

6 servings

Ingredients

Quantity Ingredient
2 cups Uncooked brown rice
½ cup Unsweetened coconut
2½ tablespoon Oil
4 cups Water
½ each Cinnamon stick
2 cups Cooked black-eyed peas
3 eaches Bay leaves
1 medium Onion, chopped
3 eaches Garlic cloves, minced
¼ cup Vegetable oil
½ small Chili
½ each Red or green bell pepper
8 ounces Tempeh, cubed
1 pinch Fennel seeds
1 teaspoon Salt
½ teaspoon Black pepper
2 eaches Scallions, chopped

Directions

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"

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