Fruit Curry
Ingredients| 2 cup long grain brown rice |
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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.
Servings: 8
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