Yield: 8 servings
|2 cups||Long grain brown rice|
|1 teaspoon||Sea salt|
|2 \N||Onions, chopped|
|1 teaspoon||Sea Salt|
|4 tablespoons||Safflower oil|
|1 \N||Zucchini, sliced in rounds|
|1 cup||Eggplant, cubed|
|3 \N||Green apples, cored and sliced into rings|
|2 \N||Peaches, peeled and sliced|
|½ cup||Apple juice|
|2 \N||Hpg tbs Curry powder|
|2 tablespoons||Red wine vinegar|
|2 tablespoons||Fresh lemon juice|
|1 teaspoon||Lemon peel|
|¼ cup||Raw peanuts, chopped|
|2 \N||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 ½ pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and ¾ cups dried peaches, reconstituting them in warm water for 1 hour before using them.