Red dragon pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Parsley |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Marjoram |
| 275 | millilitres | Bean stock |
| Salt & pepper | ||
| 1 | pounds | Mashed 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"