Bacon and Brat Mustard Curry with Rice

Rice
Rice, dry
Water or broth
Coconut oil
Sea Salt

Add as much rice as needed to a pan and fill with water or broth so the liquid is higher than the rice level by the first bend in your first finger.  Add a glop of coconut oil and salt.  Bring to a rolling boil, then add lid and turn down low or off.  Let sit while the rest of the food is cooking. 


Meat
1 pound Nitrate Free Bacon, bite sized
1 pound brats, sliced bite size

Fry up bacon.  When it is the desired crispness, add  brats.  While the meat is cooking, make the sauce.


Mustard Curry Sauce
1/2 can mustard flour (dry mustard)
1/2 jar curry powder
1/2 - 1 tsp ginger root powder
8 TBS gelatin
8 TBS Sugar/cream of tartar mix
Sea Salt
Coconut oil
Apple Cider Vinegar 

Mix dry ingredients together and remove what clumps you can, then stir or mash in coconut oil.  Add vinegar and stir until is is the consistency of oatmeal. Let sit.  When meat is done, add wet mix to meat and stir until dissolved.  If sauce is too thick, add more vinegar and sugar/cream of tartar as needed.

Serve over rice.

Monday Mania 
Real Food Wednesday 
Pennywise Platter Thursday