Categories: Condiment 
      Yield: 8 servings 
  
      2 c  Long grain brown rice               2    Peaches, peeled and sliced 
      4 c  Water                             1/2 c  Raisins 
      1 ts Sea salt                          1/2 c  Apple juice 
      2    Onions, chopped                     2    Hpg tbs Curry powder 
      1 ts Sea Salt                            2 tb Red wine vinegar 
      4 tb Safflower oil                       2 tb Fresh lemon juice 
      1    Zucchini, sliced in rounds          1 ts Lemon peel 
      1 c  Eggplant, cubed                   1/4 c  Raw peanuts, chopped 
      3    Green apples, cored and             2    Bananas, diagonally sliced 
           -sliced into rings              
  
  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.