Mother Earth Living

3 Unique Recipes for Your Table: Ragga-Muffin Apple Casserole

A sweet and savory casserole the whole family will love
By The Herb Companion staff
August/September 1999


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 From George Sor, Saxonwold, South Africa
Serves 4 

Serve a dry red wine such as Cabernet Sauvignon to balance the gingery, sweet-sour taste of this unusual casserole.

• 1 cup rice
• 1 teaspoon crushed dried oregano
• 1 teaspoon crushed dried mint
• 1 teaspoon crushed dried thyme
• 1/4 cup vegetable oil
• 3 cups water
• 5 large Granny Smith or other tart apples, peeled, cored, and diced
• 1 medium onion, finely chopped
• 1 large garlic clove, finely chopped
• 1 teaspoon mild mustard powder
• 1 teaspoon chives, finely chopped
• 1-inch piece fresh gingerroot, peeled and finely chopped
• 3 tablespoons wine vinegar
• 2 tablespoons lemon juice
• 2 large eggs
• 1 1/4 cups milk
• 2 teaspoons turmeric

1. In a heavy saucepan over medium heat, sauté the rice, oregano, mint, and thyme in the oil for 5 minutes, stirring constantly. Add 2 cups water, stir, and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 25 minutes. Turn off the heat and leave the pan covered until ready to serve.

2. In a large nonreactive saucepan, simmer the apples, onion, garlic, mustard, chives, ginger, and 1 cup water, covered, for 20 minutes or until the ­apples are soft. Stir in the vinegar and lemon juice and cook 2 minutes longer. Transfer the apple mixture to a ceramic casserole dish and mash with a fork; the apples should look golden and pulpy.

3. Preheat the oven to 350°F. In a medium bowl, whisk the eggs, milk, and turmeric until well blended. Pour over the apple mixture.

4. Bake the casserole for 10 minutes or until the topping is golden. Fluff the rice with a fork. Serve the casserole immediately with rice on the side.

Click here for the original article, 3 Unique Recipes.








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