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| 2 Tasse | Uncooked brown rice |
| 1/2 Tasse | Unsweetened coconut |
| 2 1/2 Esslöffel | oil |
| 4 Tasse | water |
| 1/2 | Cinnamon stick |
| 2 Tasse | Cooked black-eyed peas |
| 3 | bay leaves |
| 1 mittel | Onion chopped |
| 3 | cloves garlic minced |
| 1/4 Tasse | vegetable oil |
| 1/2 klein | chilli |
| 1/2 | Red or green bell pepper |
| 8 x ca. 30 g | Tempeh, cubed |
| 1 Prise | Fennel Seeds |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | black pepper |
| 2 | Scallions; chopped chopped |
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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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