Sweet Vegetable Curry Pot Pie With Rice Crust

* 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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