*  Exported from  MasterCook  *
 
               SWEET VEGETABLE CURRY POT PIE WITH RICE CRUST
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
      1/4   c            Orange juice
    2       tb           Apple juice concentrate
    1       c            Onion -- chopped
    1       c            Yam or sweet potato, raw
                         -cubed
    1       c            Mushrooms -- sliced
    1       t            Mustard seeds, whole
    2       ts           Curry powder
    1       tb           Ginger -- grated
    3       c            Eggplant -- peeled and cubed
    1       t            Unbleached flour
      1/4   c             -- water, if necessary
      1/2   c            White wine or vegetable
                         -broth
    1       c            Peas
    1       t            Lemon juice
                         -----CRUST-----
    2       c            Brown rice, short-grain
                         -cooked (should be slightly
                         -sticky)
    1       t            Honey
      1/2   ts           Cardamom
      1/2   ts           Canola oil
 
    Preheat oven to 400 degrees. Coat an 8-cup casserole
   dish with vegetable spray.
   
    Filling: In a Dutch oven, heat orange juice and apple
   juice concentrate until bubbling. Add onion. Cook,
   stirring, 3 minutes. Add yam or sweet potato,
   mushrooms, mustard seeds, curry powder, ginger and
   eggplant; cook, stirring, 5 minutes, or until seeds
   pop. Add flour; cook, stirring, 2 minutes. Add water
   if mixture is dry. Gradually add wine or vegetable
   broth andcook 5 to 8 minutes, or until slightly
   thickened. Remove from heat and stir in peas and lemon
   juice. Pour into prepared casserole dish.
   
    Crust: In a bowl, combine rice, honey and cardamom.
    Spoonover pie filling and smoothwith back of wooden
   spoon.Brush with canola oil.Bake 35 minutes, or until
   crust is lightly browned and filling bubbles. Serves 8.
   
    Per serving: 130 cal; 3 g prot; .7 g fat; 25 g carb;
   0 chol; 7 mg sod; 3 g fiber; vegan
   
    Vegetarian Times, Nov 93/MM by DEEANNE
  
 
 
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