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Title: Red Dragon Pie
Categories: Vegetarian
Yield: 4 Servings
| 4 | oz | Adzuki beans, soaked |
| 2 | oz | Brown rice, soaked |
| Water for boiling | ||
| 1 | tb | Vegetable oil |
| 1 | md | Onion, chopped |
| 8 | oz | Carrots, thinly sliced |
| 1 | tb | Soy sauce |
| 2 | tb | Tomato paste |
| 1 | ts | Parsley |
| 1 | ts | Garlic powder |
| 1/2 | ts | Oregano |
| 1 | ts | Basil |
| 1/2 | ts | Marjoram |
| 275 | ml | Bean stock |
| Salt & pepper | ||
| 1 | lb | 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.
Adapted from Sarah Brown, "Vegetarian Kitchen"
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