Mushroom Curry with Green Raisins

Made with six large white mushrooms, quartered; carrot, celery, leek, deseeded red chilli, yellow pepper, all diced.

Also a handful of green raisins.

The vegetables were stir fried in a little butter until soft. Then boiling water was added to the pan, followed by the green raisins, Madras curry powder (one dessert spoonful), three squirts of tomato puree, half a teaspoonful of turmeric powder. Simmer under glass for forty minutes.

The black wild rice should be cooked for fifteen minutes before adding the white rice, since it takes longer to cook.