- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced OR 1/2
teaspoon garlic powder
- 1-1/2 teaspoons curry powder
- 1 cup dry white rice
- 3 cups water
- 2 bouillon cubes
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 3 tablespoons peanut butter
- 1 tablespoon honey or sugar
- 1/3 cup raisins
- 1/3 cup peanuts or coconut or both
(optional)
Get out a big skillet with a good lid.
Fry the hamburger, onions, and garlic in it,
breaking the hamburger up into small pieces
as you go along. Make sure you cook it all
the way through. Drain off any fat if
necessary. Add the rice and sautè it around
until it looks a little toasty, about 2 or 3
minutes. This step isn't strictly necessary,
but it does improve the texture. Add the
water, bouillon, salt, ginger, peanut
butter, honey and raisins. Bring the mixture
to a boil. Reduce the heat to low. Cover the
pan with a good lid or even a pizza pan, if
you don't have a lid handy. Simmer the
mixture for about 20 minutes, or until the
rice is tender. If it seems dry, then add a
little extra water towards the end. Serve
the mixture in bowls, with a few peanuts or
coconut sprinkled on top if desired. Serve
this with sliced tomatoes, pickles, and
baked custard, or tapioca pudding.
I found a version of this recipe in a
cookbook from the early 70's. I doctored it
up a little, to make it more affordable and
served it to the family on Foreign Food
Night. The kids were suspicious at first.
Fred said it smelled really good, and dug in
with gusto. The kids tolerated it pretty
well after the first few bites. I recommend
this dish for families who are tired of the
same old hamburger combinations. It is
sweet, spicy, friendly with the taste buds,
and the textures are quite expertly
combined. Highly recommended for adults and
experimental children.
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