Sweet Vegetable Curry Pot Pie With Rice Crust

Ingredients

60 ml orange juice
30 ml apple juice concentrate
120 gr onion
1 yam
85 gr mushrooms
5 ml mustard seeds
4 gr curry powder
16 gr ginger
290 gr eggplant
3 gr unbleached flour
60 ml water
120 ml wine
200 gr peas
5 ml lemon juice
240 gr brown rice
5 ml honey
1 gr cardamom
2 ml canola oil

Instructions

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