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

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Julee is the writer behind the blog, Mommy’s Memorandum. She vents her emotions through flour and butter. While she realizes there are the tried and true endorphin-inducers like exercise, being thankful and eating healthy, she prefers to live in the fast lane: real butter, a new recipe with a gazillion calories and laughing until she sobs…and of course blogging. She’s perky, quirky, dorky. A Utah native and NC transplant with an appetitie to taste the world, meet its desserts!
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  1. Yum, this sounds like a great change from the same old same old!
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