Recipe for Rice and Peas with Tempeh 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 cup Uncooked brown rice
1/2 cup Unsweetened coconut
1/2 tbl Oil
4 cup Water
1/2 x Cinnamon stick
2 cup Cooked black-eyed peas
3 x Bay leaves
1 med Onion, chopped
3 x Garlic cloves, minced
1/4 cup Vegetable oil
1/2 sm Chili
1/2 x Red or green bell pepper
8 oz Tempeh, cubed
1 pch Fennel seeds
1 tsp Salt
1/2 tsp Black pepper
Instructions:
Instructions: 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.

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