2 c  Long grain brown rice
4 c  Water
1 ts Sea salt
2    Onions, chopped
1 ts Sea Salt
4 tb Safflower oil
1    Zucchini, sliced in rounds
1 c  Eggplant, cubed
3    Green apples, cored and
-sliced into rings
2    Peaches, peeled and sliced
1/2 c  Raisins
1/2 c  Apple juice
2    Hpg tbs Curry powder
2 tb Red wine vinegar
2 tb Fresh lemon juice
1 ts Lemon peel
1/4 c  Raw peanuts, chopped
2    Bananas, diagonally sliced

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
3-quart 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 meat-eating crown, use 1/2 pounds ground lamb or pork
instead of zucchini and eggplant. When fresh fruits are not available, use
1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in
warm water for 1 hour before using them.