A main dish featuring the flavors of coconut and cinnamon. Try it with a salad of greens, avocado, and orange topped with cilantro vinaigrette and a loaf of crusty bread on the side.
|2 c||uncooked brown rice|
|1⁄2 c||unsweetened coconut|
|3 T||extra virgin olive oil|
|1⁄2||stick cinnamon (more if you like it strong)|
|1 c||uncooked black-eyes peas|
|1||medium onion, chopped|
|3 clv||garlic, minced|
|1⁄4 c||olive oil|
|1||red chili pepper, sliced|
|1||small green pepper, chopped|
|8 oz||tempeh, cubed|
|1⁄2 t||fennel seeds|
|1⁄2 t||black pepper|
Sauté rice and coconut in 3 T olive oil for 2-3 minutes, stirring constantly. Add water and cinnamon. Cover the pot and bring to a boil. Reduce heat and simmer for 30-40 minutes. Rinse and sort the black-eyed peas and boil with the bay leaves until tender (about 30-40 minutes). Drain and remove the bay leaves, keep black-eyed peas warm until tempeh and rice are ready. Sauté onion and garlic with remaining olive oil until tender. Stir in the chilies and the green pepper, sauté for 3-4 minutes. Add tempeh, fennel, salt, and pepper. Lower heat. Stir frequently until tempeh is golden brown and a little crisp. Combine it all and serve piping hot with a bit of hot sauce on the side.