California Chutney and Brown Rice #Recipe

This recipe was featured at #anc13, the school lunch convention.

California Chutney and Brown Rice #Recipe



1-1/4 cup sliced California Ripe Olives, drained well

3-3/4 cups California Peaches, in juice or light syrup, not drained, sliced into big chunks

2-1/2 cups fresh onion, diced

1-1/4 cup fresh bell peppers, sliced

1/4 cup brown sugar

1 Serrano pepper, seeded and minced, or 1 tsp. cayenne pepper

2 tsp. curry powder

1/2 tsp salt

10.6 ox. vegetable stock, low sodium

10 oz. dry brown rice


Mix first 8 ingredients together in a shallow baking pan (2:-3″ deep)

Caramelize in oven, at 400 degrees F. in convection oven for 15-minutes uncovered, or in conventional for 20 minutes.

Add stock and rice, breaking up chutney to mix well

Bake for 45 minutes at 400 degrees F. covered, stir and uncover for final 10-minutes.

Makes: 10 (1 cup) servings