3 tbsp. butter
1 med. carrot, chopped
1 tsp. curry & garlic powder
4 c. vegetable stock
2 tbsp. catsup
1 c. cooked brown rice
1/2 c. chopped peanuts
1 sm. onion, chopped
1 stalk celery, chopped
2 tbsp. whole wheat flour
1/2 c. chunk peanut butter
2 tsp. Worcestershire
1/2 c. sour cream
2 tbsp. green onion, chopped

In a large saucepan over medium heat, melt butter. Add onion, carrot and celery; cook 10 minutes, stirring occasionally. Stir in curry and garlic powders and cook for 1 minute. Stir in flour and cook for another minute. Gradually stir in stock. Reduce heat, cover and simmer for 15 minutes.

Stir in peanut butter, catsup and Worcestershire until smooth. Add rice and simmer for 5 minutes. Garnish each serving with a spoonful of sour cream, peanuts and a sprinkle of green onion. Makes 4 servings.