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This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in Basking Ridge, NJ.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

:)

It is a very light salad, wheat berry with red fruits, an excellent combination, you can serve it as a dinner, or with any main dish. It is always a good option.

Succulent Stewed Rabbit recipe