Sweet Vegetable Curry Pot Pie with Rice Crust

1/4 cup orange juice
2 tablespoons apple juice concentrate
1 cup onion, chopped
1 cup yam or sweet potato, raw, cubed
1 cup mushrooms, sliced
1 teaspoon mustard seeds, whole
2 teaspoons curry powder
1 tablespoon ginger, grated
3 cups eggplant, peeled and cubed
1 teaspoon unbleached flour
1/4 cup water, if necessary
1/2 cup white wine or vegetable, broth
1 cup peas
1 teaspoon lemon juice
2 cups brown rice, short-grain, cooked (should be sticky)
1 teaspoon honey
1/2 teaspoon cardamom
1/2 teaspoon 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 and cook 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. Spoon over pie filling and smooth with back of wooden spoon. Brush with canola oil. Bake 35 minutes, or until crust is lightly browned and filling bubbles.

Serves 8.

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