Fruit Curry Ingredients
2 cup long grain brown rice
4 cup water
1 tsp sea salt
2 onions, chopped
1 tsp sea salt
4 tbsp safflower oil
1 zucchini, sliced in rounds
1 cup eggplant, cubed
3 green apples, cored and sliced into, rings
2 peaches, peeled and sliced
1/2 cup raisins
1/2 cup apple juice
2 hpg tbs curry powder
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp lemon peel
1/4 cup raw peanuts, chopped
2 bananas, diagonally sliced
Fruit Curry Directions
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.
Serves: 8
Fruit Curry Recipe
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Food Quotes:
sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.
My wife dresses to kill. She cooks the same way.
Henry Youngman
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
Luciano Pavarotti and William Wright, Pavarotti, My Own Story
