Title: Fruit Curry
Categories: Condiment
Yield: 8 Servings

2	c	Long grain brown rice
4	c	Water
1	ts	Sea salt
2		Onions, chopped
1	ts	Sea Salt
4	tb	Safflower oil
1		Zucchini, sliced in rounds
1	c	Eggplant, cubed
3		Green apples, cored and sliced into rings
2		Peaches, peeled and sliced
1/2	c	Raisins
1/2	c	Apple juice
2		Hpg tbs Curry powder
2	tb	Red wine vinegar
2	tb	Fresh lemon juice
1	ts	Lemon peel
1/4	c	Raw peanuts, chopped
2		Bananas, diagonally sliced

Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves 8 to 10.

Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in warm water for 1 hour before using them.

previous

next