Summer Curry with Brown Rice

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

2 cups (rice measuring cup) short or medium grain brown rice
Water to fill to water level 2 for "BROWN RICE"

To Prepare Separately:

2 Tbsp. butter
1 medium onion
2 cloves garlic, chopped
2 tsp. chopped ginger
1/2 lb. ground pork
Salt
Pepper
1 zucchini
1 green (or 1/2 green and 1/2 red) bell pepper
1 medium potato
4 Tbsp. cornstarch
2 Tbsp. curry powder
2 cans (14 oz. each) vegetable broth
1 bay leaf
1 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
3 Tbsp. milk
1/4 to 1 apple, grated
1/4 cup frozen green peas
Cilantro if preferred

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for “BROWN RICE.” Cook the rice using the “BROWN” setting. If your rice cooker does not have a brown rice setting, add 3 cups of water measured in the rice measuring cup.

3

Cut zucchini, bell pepper and potato into bite size pieces, thinly slice onion. Sauté garlic, ginger and onion with butter in a skillet. When onions brown, add ground pork and salt and pepper to taste. When meat is cooked, add zucchini, bell pepper and potato, sauté a little more and transfer to a large pot.

4

Mix cornstarch and curry powder and add to pot. Stir well for a minute, making sure not to burn. Add vegetable broth, bay leaf, ketchup and Worcestershire sauce and simmer over low heat for 20 minutes

5

Once the vegetables are cooked through, add milk, grated apple and green peas and cook for another 5 minutes. Adjust the amount of apples depending on your preference. The more apples the sweeter.

6

When rice completes cooking, fluff with the rice spatula, and place a scoop on a large plate with some depth. Pour curry, and top with chopped cilantro if preferred. Serve while hot.