Sweet Vegetable Curry Pot Pie with Rice Crust

[Guest guest]

@@@@@

Sweet Vegetable Curry Pot Pie with Rice Crust

 

FILLING:

1 ts Unbleached flour

1/4 c Orange juice

1/4 c water, if necessary

2 tb Apple juice concentrate

1/2 c White wine, or vegetable juice

1 c Onion; chopped

1 c Peas

1 c Yam, or sweet potato, raw

1 ts Lemon juice

1 c Mushrooms; sliced

CRUST:

1 ts Mustard seeds, whole

2 c Brown rice, short-grain

2 ts Curry powder

1 ts Honey

1 tb Ginger, grated

1/2 ts Cardamom

3 c Eggplant, peeled and cubed

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 smooth with 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

 

Author: Vegetarian Times, Nov 93

Formatted by Chupa Babi: 04.20.08

Source: Big Oven

 

-----

 

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

[Guest guest]

I'm assuming the 2 cups of brown rice is cooked rice?

 

Stephanie in NV

-

" Chupa Babi " <recetta

<vegetarianmastercookformatting >;

 

Cc:

Sunday, April 20, 2008 12:59 PM

Sweet Vegetable Curry

Pot Pie with Rice Crust

 

 

> @@@@@

> Sweet Vegetable Curry Pot Pie with Rice Crust

>

> FILLING:

> 1 ts Unbleached flour

> 1/4 c Orange juice

> 1/4 c water, if necessary

> 2 tb Apple juice concentrate

> 1/2 c White wine, or vegetable juice

> 1 c Onion; chopped

> 1 c Peas

> 1 c Yam, or sweet potato, raw

> 1 ts Lemon juice

> 1 c Mushrooms; sliced

> CRUST:

> 1 ts Mustard seeds, whole

> 2 c Brown rice, short-grain

> 2 ts Curry powder

> 1 ts Honey

> 1 tb Ginger, grated

> 1/2 ts Cardamom

> 3 c Eggplant, peeled and cubed

> 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 smooth with 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

>

> Author: Vegetarian Times, Nov 93

> Formatted by Chupa Babi: 04.20.08

> Source: Big Oven

>

> -----

>

>

>

>

>

>

______________________________\

____

> Be a better friend, newshound, and

> know-it-all with Mobile. Try it now.

> http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

>

>

> ---

>

>