Recipes

Basmati-Vegetable-Fruit-Pan
(Serves 4)

1 cup basmati rice
2 cups broccoli florets
1 19-ounce can pineapple chunks, drained
2 unripe bananas
1 tablespoon olive oil
1 medium onion, cubed
1 medium carrot, grated
1/2 teaspoon curry powder
salt and pepper to taste
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped fresh basil

Cook the rice in 2 cups of salted water for 20 minutes, or until done.

Cut the broccoli florets into small flowers. Cut the pineapple into bite-sized pieces and the banana into large slices.

Heat the olive oil in a pan, and add the onion. Shortly thereafter, add the broccoli and carrot. Lower the heat, cover the pan and let it simmer for a few minutes. Add the curry, pineapple, banana, salt, and pepper, and fry for a few more minutes. The vegetables should not be overly tender. Add the herbs shortly before serving. Serve the vegetable mixture on rice.

From The Best in the World, edited by Neal D. Barnard, M.D.

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