Recipe - Rice And Peas With Tempeh

2 cup Uncooked brown rice
One half cup Unsweetened coconut
2 One half tablespoon Oil
4 cup Water
One half Cinnamon stick
2 cup Cooked blackeyed peas
3 Bay leaves
1 md Onion, chopped
3 Garlic cloves, minced
One fourth cup Vegetable oil
One half small Chili
One half Red or green bell pepper
8 ounce Tempeh, cubed
1 pn Fennel seeds
1 teaspoon Salt
One half teaspoon Black pepper
2 Scallions, chopped

Saute rice & coconut in 2 One half tablespoon 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 blackeyed peas with bay leaves (1 cup dried = 2 cup 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini