Red dragon pie

Yield: 4 servings

Measure Ingredient
\N \N MM by Mark Satterly
4 ounces Adzuki beans, soaked
2 ounces Brown rice, soaked
\N \N Water for boiling
1 tablespoon Vegetable oil
1 medium Onion, chopped
8 ounces Carrots, thinly sliced
1 tablespoon Soy sauce
2 tablespoons Tomato paste
1 teaspoon Parsley
1 teaspoon Garlic powder
½ teaspoon Oregano
1 teaspoon Basil
½ teaspoon Marjoram
275 millilitres Bean stock
\N \N Salt & pepper
1 pounds Mashed potatoes

Wash the beans & rice in plenty of cold water. Combine about 4 cups of water with beans & rice & cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later.

Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cookk covered for 5 minutes. Add the cooked beans & rice.

Stir well & let saute for a few minutes, ensuring that the mixture does not burn. Combine the siy sauce, tomato paste, herbs & stock.

Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frquently to prevent it burning. Add more stock if necessary.

Transfer into a casserole.

Top the cooked vegetables with mashed potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.

Serve with vegetables or a green salad.

Sarah Brown, "Vegetarian Kitchen"

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