Yield: 4 servings
|MM by Mark Satterly|
|4 ounces||Adzuki beans, soaked|
|2 ounces||Brown rice, soaked|
|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||Garlic powder|
|275 millilitres||Bean stock|
|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"