Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Uncooked brown rice 1/4 c Vegetable oil
1/2 c Unsweetened coconut 1/2 sm Chili
2 1/2 tb Oil 1/2 ea Red or green bell pepper
4 c Water 8 oz Tempeh, cubed
1/2 ea Cinnamon stick 1 pn Fennel seeds
2 c Cooked black-eyed peas 1 ts Salt
3 ea Bay leaves 1/2 ts Black pepper
1 md Onion, chopped 2 ea Scallions, chopped
3 ea Garlic cloves, minced

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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