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"