Rice And Peas With Tempeh

Ingredients

240 gr brown rice
40 gr unsweetened coconut
38 ml oil
950 ml water
1/2 cinnamon stick
400 gr black-eyed peas
3 bay leaves
1 onion
3 garlic
60 ml vegetable oil
1/2 chili
160 gr tempeh
1 gr fennel seeds
3 gr salt
1 gr black pepper
2 scallions

Instructions

Saute rice & coconut in 2.5 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"