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"