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Sweet Vegetable Curry Pot Pie With Rice Crust

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SWEET VEGETABLE CURRY POT PIE WITH RICE CRUST
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
 
MMMMM--------------------------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 ts Mustard seeds, whole
      2 ts Curry powder
      1 tb Ginger; grated
      3 c  Eggplant; peeled and cubed
      1 ts Unbleached flour
    1/4 c  ;water, if necessary
    1/2 c  White wine or vegetable
           -broth
      1 c  Peas
      1 ts Lemon juice

MMMMM---------------------------CRUST--------------------------------
      2 c  Brown rice, short-grain;
           -cooked (should be slightly
           -sticky)
      1 ts 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
 
MMMMM

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