Fruit Curry

Ingredients

2 cup long grain brown rice 4 cup water 1 tsp sea salt 2 onions, chopped 1 tsp sea salt 4 tbsp safflower oil 1 zucchini, sliced in rounds 1 cup eggplant, cubed 3 green apples, cored and sliced into, rings 2 peaches, peeled and sliced 1/2 cup raisins 1/2 cup apple juice 2 hpg tbs curry powder 2 tbsp red wine vinegar 2 tbsp fresh lemon juice 1 tsp lemon peel 1/4 cup raw peanuts, chopped 2 bananas, diagonally sliced

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Preparation
 
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.

 

 
Servings:
8

 

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