Curried Fruit Wild Rice

A recipe from Company’s Coming by Jean Pare

INGREDIENTS

• 2 tsp canola oil
• 1 cup finely chopped onion
• 2 tsp curry powder
• 2 garlic cloves, minced (or 1/2 tsp of powder)
• 1 bay leaf
• 3 cups cooked wild rice
• 1 cup chopped cooking apple (such as McIntosh)
• 1/2 cup chopped dried apricot
• 1/2 cup chopped frozen (or fresh) mango pieces
• 1/2 cup evaporated milk
• 1/2 cup prepared chicken broth
• 1/4 cup dried cranberries
• 1/2 tsp lemon juice

METHOD

1. Heat canola oil in large saucepan on medium. Add onion. Cook, uncovered, for about 5 minutes, stirring often, until onion starts to soften.
2. Add next 3 ingredients. Stir (being careful not to break up the bay leaf). Cook for 1 minute.
3. Add remaining 8 ingredients. Stir. Bring to a boil. Reduce heat to medium-low.
4. Simmer, covered for 10 minutes, stirring occasionally, to blend flavours. Discard bay leaf.

Makes about 6 cups.