Vegetable Rice Curry

8 portions

1/4 cup olive oil
1 cup chopped onion or scallions
3 tsp curry powder (more or less depending on your taste and your powder)
2 cups raw brown rice 
3 tbsp soy grits
4 or 5 cups water
1 tsp salt 
2/3 cups sunflower seeds
1/2 cup raw peanuts, chopped
1/2 cup oil
1/2 cup chopped green or sweet red pepper
2 cups chopped fresh tomatoes
1 medium summer squash (zucchini or crooked neck),chopped.
In a pressure cooker or large saucepan heat the olive oil;saute the onions, 
curry, and raw rice until the onions are very soft. Add the soy grits and saute a few minutes more. Add 4 cups of water for pressure cooking, 5 cups for regularcooking. Stir in the salt, sunflour seeds, and raw peanuts.Cover and presure
cook 20 minutes, or regular cook until all of the liquid is absorbed and the 
rice is tender. Turn the heat to low and add the 1/2 cup of olive oil and all
of the chopped vegetables. Toss them with the rice and heat until they are all
hot. Serve at once.