KITCHEN TABLE

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Ragga-Muffin Apple Casserole

George Sor, Saxonwold, South Africa
Serves 4

Serve a dry red wine such as Cabernet Sauvignon to balance the gingery, sweet-sour taste of this unusual casserole.

1 cup rice
1 teaspoon crushed dried oregano
1 teaspoon crushed dried mint
1 teaspoon crushed dried thyme
1/4 cup vegetable oil
3 cups water
5 large Granny Smith or other tart apples, peeled, cored, and diced
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1 teaspoon mild mustard powder
1 teaspoon chives, finely chopped
1-inch piece fresh gingerroot, peeled and finely chopped
3 tablespoons wine vinegar
2 tablespoons lemon juice
2 large eggs
11/4 cups milk
2 teaspoons turmeric

In a heavy saucepan over medium heat, sauté the rice, oregano, mint, and thyme in the oil for 5 minutes, stirring constantly. Add 2 cups water, stir, and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 25 minutes. Turn off the heat and leave the pan covered until ready to serve.

In a large nonreactive saucepan, simmer the apples, onion, garlic, mustard, chives, ginger, and 1 cup water, covered, for 20 minutes or until the ­apples are soft. Stir in the vinegar and lemon juice and cook 2 minutes longer. Transfer the apple mixture to a ceramic casserole dish and mash with a fork; the apples should look golden and pulpy.

Preheat the oven to 350°F. In a medium bowl, whisk the eggs, milk, and turmeric until well blended. Pour over the apple mixture.

Bake the casserole for 10 minutes or until the topping is golden. Fluff the rice with a fork. Serve the casserole immediately with rice on the side.

Herbal Egg Brunch Casserole

Cecilia Robbins, Virgina Beach, Virginia
Serves 8 to 12

For a lighter texture, fold two additional stiffly beaten egg whites into the egg mixture before baking.