Sweet Vegetable Curry Pot Pie with Rice Crust

-----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