Sweet Vegetable Curry Pot Pie with Rice Crust

Directions

Preheat oven to 400℉ (200℃).

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.