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| 2 Tasse | Long grain brown rice |
| 4 Tasse | water |
| 1 Teelöffel | sea salt |
| 2 | onions chopped |
| 1 Teelöffel | sea salt |
| 4 Esslöffel | Safflower oil |
| 1 | Zucchini, sliced in rounds |
| 1 Tasse | eggplant cubes |
| 3 | Green apples, cored and sliced into rings |
| 2 | Peaches peeled, sliced |
| 1/2 Tasse | raisins |
| 1/2 Tasse | apple juice |
| 2 | Hpg tbs Curry powder |
| 2 Esslöffel | red wine vinegar |
| 2 Esslöffel | lemon juice fresh |
| 1 Teelöffel | Lemon peel |
| 1/4 Tasse | Raw peanuts, chopped |
| 2 | Bananas, diagonally sliced |
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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.
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.
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