Ingredients
- 1 cup chicken broth
- 1 cup white wine
- 1 cup raisins
- 1 cup pine nuts
- 1 ½ tablespoon curry powder
- 1 tablespoon cornstarch
- 1 pinch salt
- ¼ cup chicken broth
- ¼ cup white wine
- 4 cup hot cooked rice
- **SUGGESTED FRUITS***
- 2 banana, sliced
- 2 fresh peaches, sliced
- 4 pineapple, sliced
- ½ cup coconut, grated
Categories
myYUM! collection
myYUM! collection
Keywords
### IMPORTED myFavorites, Rice&Grains&Beans
### IMPORTED myFavorites, Rice&Grains&Beans
Curried Fruit On Rice. To import, drag image to your MacGourmet recipe box.
Directions
Combine 1 cup each chicken 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.
An unusual dish for a summer luncheon. Hot curry sauce is poured over sliced fruit and hot rice.
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998.
I did not use wine nor chicken broth but instead only vegetable bouillon.
Nutritional Information
982 Calories; 28g Fat (25% calories from fat); 23g Protein; 169g Carbohydrate; 1mg Cholesterol; 544mg Sodium - Food Exchanges: 4 Starch/Bread; 1 1/2 Lean Meat; 7 Fruit; 4 Fat
982 Calories; 28g Fat (25% calories from fat); 23g Protein; 169g Carbohydrate; 1mg Cholesterol; 544mg Sodium - Food Exchanges: 4 Starch/Bread; 1 1/2 Lean Meat; 7 Fruit; 4 Fat
