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