*  Exported from  MasterCook  *

                         RICE & PEAS WITH TEMPEH

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            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"

                   - - - - - - - - - - - - - - - - - -