*  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 ò 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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