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Fruited Rice Curry

4 servings

  • 3 Tablespoons Vegetable Broth
  • 1 large banana, sliced 1/2-inch thick
  • 2 teaspoons fresh ginger root, minced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 medium apple, peeled, cored,
       diced in 1/2-inch dice
  • 8 dried apricots, cut with scissors
       into 1/4-inch dice (1/3 cup diced)
  • 2 Tablespoons raisins
  •    grated rind of 1 orange *
  • 1/3 cup pecans (or dry roasted cashews)
       coarsely chopped
  • 2 1/2 cups cooked brown rice, COLD
  • 1 Tablespoon margarine or butter
  • 1/2 teaspoon salt

In a large skillet, heat 1 Tbs broth over medium heat. Saute the banana for 1 minute, or just until lightly golden. Do not allow it to get mushy. Remove and set aside.

Heat the remaining 2 Tbs broth . Add the ginger and spices and cook for 1 minute. Add the fruit, orange rind, and nuts, and saute for 5 minutes, stirring often.

Add the cold rice, toss well, and cook, stirring frequently, until hot, about 7 minutes. Dot with margarine and add the salt. Add the reserved banana just before serving.

* Orange Zest: Lightly grate just the orange from the orange making sure you don't go down too far. You do not want to grate the white beneath the orange.

 
Nutrition Facts
Amount Per Serving: Calories 293 - Calories from Fat 74
Percent Total Calories From: Fat 25%, Protein 6%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 385mg, Total Carbohydrate 51g, Dietary Fiber 1g, Protein 4g, Vitamin A 363 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
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