Curried Fruit Sauce on Rice

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* Exported from MasterCook *

 

Curried Fruit Sauce on Rice

 

Recipe By :The Ultimate Rice Cooker Cookbook By

Betty L. Torre

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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Sauce:

1 cup Broth

1 cup White Wine

1 cup Raisins

1 cup Pine Nuts

1 1/2 tablespoon Curry Powder

1 tablespoon Cornstarch

1 pinch Salt

1/4 cup Broth

1/4 cup White Wine

Rice:

4 cup Hot Cooked Rice -- white or

brown

2 Bananas -- sliced

2 Fresh Peaches -- sliced

4 slices Pineapple

1/2 cup Coconut -- grated

 

Combine 1 cup each broth and wine in saucepan, bring

to a boil.

Add raisins and nuts; reduce heat and simmer 5

minutes.

Mix curry powder with cornstarch, salt, and remaining

broth and wine. Stir

into simmering sauce.

Cook, stirring constantly, until sauce thickens and

clears. Adjust

seasoning if necessary.

To serve, arrange fruit on top of hot rice. Pour hot

curry sauce over the

top. Sprinkle with coconut and serve.

 

Serves 4 to 6

 

Source:

" Posted to recipelu-digest Volume 01 Number 449 by

James and Susan

Kirkland <kirkland on Jan 04, 1998 "

S(Formatted by Chupa Babi in MC):

" 08.14.07 "

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Per Serving (excluding unknown items): 760 Calories;

19g Fat (22.5%

calories from fat); 14g Protein; 135g Carbohydrate;

11g Dietary Fiber; 0mg

Cholesterol; 44mg Sodium. Exchanges: 3 Grain(Starch);

1 Lean Meat; 5 1/2

Fruit; 2 1/2 Fat.

 

NOTES : An unusual dish for a summer luncheon. Hot

curry sauce is

poured over sliced fruit and hot rice.

 

ChupaNote: This sauce is great on wheatberries

or barley,

as well. Add 1 teaspoon red pepper flakes to

the broth and

wine before bringing to a boil.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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