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

A sweet and savory casserole the whole family will love

| August/September 1999

 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.

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