*  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"

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