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16 February 2000 Issue
Intriguing Recipe

A bizarre yet yummy meal: Stuffed mushrooms with papaya salsa and last minute curried rice. Please, don't ask me how I came up with this combination, because I've been questioning this myself!

Stuffed Mushrooms

Stuffer sized button mushrooms

Boxed Falafel mix (such as Fantastic Foods)

Diced onions

Minced Garlic

Extra virgin olive oil

Make falafel mixture according to package directions (which only requires adding water), and set aside. The mixture has to sit for about 15 minutes. Preheat oven to 350 degrees.

Wash the mushrooms and break out the stems, leaving the cap in tact. Scoop out any extra if you want more room for the filling. Chop and smash the stem parts, squeezing these bits in paper towel to extract as much liquid as possible and place in a bowl. Add diced onion and garlic to taste and place in bowl. Add about an equal part of falafel mix to what's in the bowl and mix well; using your freshly washed hands is the easiest. Wipe the mushroom caps with olive oil, and stuff them with the mixture, packing it down, making the stuffing level with the top of the mushroom. Either grill or brown the mushroom tops (meaning stuffing side UP!) in a pan. Transfer the mushrooms when golden brown to a baking sheet and place in the oven for about 45 minutes, lightly brushing the top of the stuffing with olive oil.

Remove mushrooms when the tops are browned and the falafel mixture looks kind of crunchy.

Papaya Salsa

Diced papaya

Diced sweet white onions

Minced garlic

Minced jalapenos

Chopped fresh cilantro

Red wine vinegar

Squeeze of fresh limes

Cumin or chili powder

Pinch of salt

All of this is to taste, and you could coarsely chop all but the papaya in a food processor. The salsa should be very chunky and not like liquid. This salsa should be good refrigerated for a day or two.

Last minute curried rice

Leftover white rice

Olive oil

Water or veggie broth

Curry powder

Parsley

Chopped green onions

Raisins

Put a little olive oil in a preheated pan. Add all ingredients (again, to taste) except raisins, making sure you don't dump too much broth in so you don't have mush. Sauté for about 10 minutes or so until it seems the flavors and liquid have been absorbed. Basically, think of the texture of fried rice, and that's pretty much what you're aiming for. Add raisins, mix, and then transfer to a bowl, sprinkling more green onions on top.

Serve each plate with a mound of the rice placing 2 or 3 mushrooms on top of the rice. Put a generous portion of salsa on top of the mushrooms, and Voila! This can be served with either a side of green vegetables such as spinach, chard, etc. with balsamic vinegar or a salad.

Bon Apetit!

Go on to Procter & Gamble Buys Iams and Eukanuba
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