Instructions: Preheat oven to 400 degrees. 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.

Serves 8.

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