Cook 6 cups white rice in 9 cups water with 1 1/2 tsp. tumeric.

Saute:

3 T. oil
2 chopped onions
3 T. fresh ginger

Sauce:

4 1/2 cups peanut butter
4 1/2 cups hot water
1/3 cup cider vinegar
1/3 cup soy
1 tsp. salt
1/4 cup honey
1/3 cup lemon
splash tamari

Combine:

3 red peppers, chopped
3 green peppers, chopped
broccoli and/or caulitflower, chopped
4 scallions, chopped
1-2 cans water chestnuts
1 can mandarin oranges, drained or 1 fresh cut pineapple
peanuts, if desired for texture
1-2 cans water chestnuts

Assembly:

Scoop cooled rice onto individual plates or in a big bowl or on a platter of fresh spinach or lettuce if desired.
Top with vegetables.
Top with sauce.
Top with fresh pineapple and or coconut if desired.