Sweet Vegetable Curry Pot Pie With Rice Crust

Ingredients

FILLING 1/4 cup orange juice 2 tbsp apple juice concentrate 1 cup onion, chopped 1 cup yam or sweet potato, raw, cubed 1 cup mushrooms, sliced 1 tsp mustard seeds, whole 2 tsp curry powder 1 tbsp ginger, grated 3 cup eggplant, peeled and cubed 1 tsp unbleached flour 1/4 cup ; water, if necessary 1/2 cup white wine or vegetable broth 1 cup peas 1 tsp lemon juice CRUST 2 cup brown rice, short-grain, cooked (should be slightl 1 tsp honey 1/2 tsp cardamom 1/2 tsp canola oil

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Preparation
 
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

 

 
Servings: 8

 

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