Fruit Curry

2 c Long grain brown rice

4 c Water

1 ts Sea salt

2 Onions, chopped

1 ts Sea Salt

4 tb Safflower oil

1 Zucchini, sliced in rounds

1 c Eggplant, cubed

3 Green apples, cored and

-sliced into rings 2 Peaches, peeled and sliced

1/2 c Raisins

1/2 c Apple juice

2 Hpg tbs Curry powder

2 tb Red wine vinegar

2 tb Fresh lemon juice

1 ts Lemon peel

1/4 c Raw peanuts, chopped

2 Bananas, diagonally sliced

Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves 8 to 10. Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in

warm water for 1 hour before using them.