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.

Bon appetit!