Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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