Serves:

Ingredients:

2 c Uncooked brown rice
1/2 c Unsweetened coconut
2 1/2 tb Oil
4 c Water
1/2 ea Cinnamon stick
2 c Cooked black-eyed peas
3 ea Bay leaves
1 md Onion, chopped
3 ea Garlic cloves, minced
1/4 c Vegetable oil
1/2 sm Chili
1/2 ea Red or green bell pepper
8 oz Tempeh, cubed
1 pn Fennel seeds
1 ts Salt
1/2 ts Black pepper
2 ea Scallions, chopped

Method:

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.