Title: FRUIT CURRY
Categories: Condiments
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.
