Red dragon pie

4 servings

Ingredients

QuantityIngredient
MM by Mark Satterly
4ouncesAdzuki beans, soaked
2ouncesBrown rice, soaked
Water for boiling
1tablespoonVegetable oil
1mediumOnion, chopped
8ouncesCarrots, thinly sliced
1tablespoonSoy sauce
2tablespoonsTomato paste
1teaspoonParsley
1teaspoonGarlic powder
½teaspoonOregano
1teaspoonBasil
½teaspoonMarjoram
275millilitresBean stock
Salt & pepper
1poundsMashed potatoes

Directions

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"