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See below ingredients and instructions of the recipe
2 c Uncooked brown rice
1/2 c Unsweetened coconut
2 1/2 tb Oil
4 c Water
1/2 Cinnamon stick
2 c Cooked black-eyed peas
3 Bay leaves
1 md Onion, chopped
3 Garlic cloves, minced
1/4 c Vegetable oil
1/2 sm Chili
1/2 Red or green bell pepper
8 oz Tempeh, cubed
1 pn Fennel seeds
1 ts Salt
1/2 ts Black pepper
2 Scallions, chopped
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"
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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