The contrast of sweet fruit and spicy rice is very appealing in this dish. I sometimes make a simple meal of this with plain yogurt alongside it, or accompany it with a saucy curry, such as Braised Curried Eggplant.

SERVES 4

3 tablespoons oil

1 medium to large banana, sliced ВЅ inch thick

2 teaspoons minced fresh ginger

ВЅ teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

в…› teaspoon cayenne pepper

1 medium apple, peeled, cored, and cut into ВЅ-inch dice

8 dried apricots, cut into Вј-inch dice (в…“ cup diced)

2 tablespoons raisins

Grated rind of 1 orange

в…“ cup coarsely chopped pecans or dry-roasted cashews

2ВЅ to 3 cups cold cooked Perfect Brown Rice, made from 1 cup dry rice

1 tablespoon butter, cut into bits

ВЅ teaspoon salt

  1. In a large skillet heat 1 tablespoon of the oil over medium heat. SautГ© the banana for 1 minute, or just until lightly golden. Do not allow it to get mushy. Remove and set aside.
  2. Heat the remaining 2 tablespoons of oil. Add the ginger and spices and cook for 1 minute. Add the fruit, orange rind, and nuts, and sautГ© for 5 minutes, stirring often.
  3. Add the cold rice, toss well, and cook, stirring frequently, until hot, about 7 minutes. Dot with the butter and add the salt. Add the reserved banana just before serving.

NOTE: You can prepare this up to 24 hours in advance and reheat in a skillet on the stove, or in a covered baking dish in a 350В°F oven. Add the banana just before serving.