1 1/2 lb Lean Ground Beef 1 ea Onion; Sliced, Md 1 c Regular Rice; Uncooked 2 1/2 c Water 2 ts Chicken Bouillon; Instant 1 ts Curry Powder 1/2 ts Salt 1/4 ts Ginger 1/4 ts Cinnamon 3 tb Peanut Butter; Chunky 1 tb Honey 1/2 c Raisins 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.)
How To make Safari Supper's Videos
Indonesian Food Safari | Indonesian Cuisine
Maeve plunges into the vibrant spicy world of Indonesian food with chef Rohanna Halim, who heads an all-girl kitchen team at her restaurant in Sydney. Rohanna demonstrates the key ingredients needed for Indonesian cooking and makes spicy chilli sauce. Fellow chef Alina Lucas cooks an easy chicken curry while 'Aunty' Wahwan whips up grilled fish with a sweet and sour vegetable sauce.
Egyptian Food Safari | Egyptian Cuisine
Join Maeve O'Meara as she explores the nourishing foods of Egypt and discovers the country's favourite dishes. Maeve meets chef Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine. She also learns what to expect from a traditional Egyptian breakfast, including the popular fava bean dish, ful medames, and discovers how to make it when Alice Ibrahim shares her favourite recipe.
Portuguese Food Safari | Portuguese Cuisine
Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. In tonight's episode, Maeve explores the world of Portuguese food.
Safari Chutney Flavour Biltong
How to make Chutney Flavoured Biltong using the Safari batch pack. Simple, quick, and most importantly - absolutely delicious!
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Greek Food Safari | Greek Cuisine
Maeve O'Meara joins her friend chef Peter Conistis in a Greek emporium to find out which olive oil is best to use, how to pick a good fetta cheese, and which herbs and spices to make use of. Next up, she enjoys a yeeros break and then sees how filo was made traditionally as well as finding out how a busy young mum makes a fast delicious spanakopita (spinach pie).