Recipe - Fruit Curry

2 cup Long grain brown rice
4 cup Water
1 teaspoon Sea salt
2 Onions, chopped
1 teaspoon Sea Salt
4 tablespoon Safflower oil
1 Zucchini, cut or sliced up in rounds
1 cup Eggplant, cubed
3 Green apples, cored and
cut or sliced up into rings
2 Peaches, peeled and cut or sliced up
One half cup Raisins
One half cup Apple juice
2 Hpg tbs Curry powder
2 tablespoon Red wine vinegar
2 tablespoon Fresh lemon juice
1 teaspoon Lemon peel
One fourth cup Raw peanuts, chopped
2 Bananas, diagonally cut or sliced up

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
3quart 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 meateating crown, use One half pounds ground lamb or pork
instead of zucchini and eggplant. When fresh fruits are not available, use
1 1One half cups dried apples and Three fourths cups dried peaches, reconstituting them in
warm water for 1 hour before using them.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini