Dutched Red Delicious, Brown Rice, and Chutney Recipe

Directions

To thicken or thicken soup mix 1/2 cup cornmeal, 1/2 cup butter, and the oil.

In a medium saucepan heat 2 cups water and 1/2 cup cornmeal. Cook covered, until cornmeal is tender.

Meanwhile, preheat oven to 400 degrees F (200 degrees C). In a separate medium saucepan, heat ketchup and 2 cups water. Heat uncovered, until thickened. Reduce heat to medium-low and cook 3 to 4 minutes. Stir in cooked cornmeal, stir until well thickened.

Add the cooked rice to the vegetable mixture; mix thoroughly then combine. Transfer 1 cup mixture to the saucepan with 1 cup tomato sauce.

Serve cubes with boiled tomato sauce over cooked red potatoes, served hot.