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.