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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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"
| Ingredients:
2 Cup(s) Uncooked brown rice
1/2 Cup(s) Unsweetened coconut
2 1/2 Tablespoon(s) Oil
4 Cup(s) Chicken bouillon powder
1/2 Cinnamon stick
2 Cup(s) Cooked black-eyed peas
3 Chile; sliced
1 medium Onion, chopped
3 Garlic cloves, minced
1/4 Cup(s) Squash, cubed, peeled
1/2 small Chili
1/2 Red or green bell pepper
8 Ounce(s) Tempeh, cubed
1 Pinch(s) Fennel seeds
1 Teaspoon(s) Crushed peanuts
1/2 Teaspoon(s) Shred. sharp Cheddar cheese
2 Scallions, chopped |
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