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Fruit CurryRecipe : Fruit Curry
Procedure :
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. |
