Safarisupper Recipes

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SAFARI SUPPER



Safari Supper image

This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. I've made it myself a couple times now and think the recipe is fine. I personally like to add about 1/3 cup of chopped green pepper, but it's not necessary--I'm happy to sponsor the recipe as originally written. Cooking time shown is for the stovetop method, which is the one I've followed. I have yet to try the oven method, but according to the original cook it should take about 15-25 minutes longer.

Provided by echo echo

Categories     Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 medium onion, Sliced
1 cup rice, Uncooked
2 1/2 cups water
2 teaspoons chicken bouillon, Instant
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup raisins
3 tablespoons peanut butter, Chunky
1 tablespoon honey

Steps:

  • Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown.
  • Drain off the excess fat.
  • Stir in the remaining ingredients.
  • TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole.
  • Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.).

RAINFOREST CAFE'S SAFARI SOUP RECIPE



Rainforest Cafe's Safari Soup Recipe image

Provided by á-174942

Number Of Ingredients 23

1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage casing removed, lightly sautéed and drained
1 cup partly-cooked pasta - (any shape)
4 medium garlic cloves crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced skinned eggplant (unless skins are very thin and tender)
16 cups water
1 can crushed tomatoes - (28 oz)
1/3 cup mixed dried beans (Romano kidney, fava, pinto, cranberry, etc)
1 1/2 tablespoons salt or to taste
2 tablespoons sugar (to 4) or to taste
1 teaspoon freshly-ground black pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar

Steps:

  • Lightly grease stock pot bottom to prevent beans from sticking. Sauté sausage and drain. Sauté or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving. This recipe yields 4 servings.

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