4 oz Adzuki beans, soaked 1 ts Parsley
2 oz Brown rice, soaked 1 ts Garlic powder
Water for boiling 1/2 ts Oregano
1 tb Vegetable oil 1 ts Basil
1 md Onion, chopped 1/2 ts Marjoram
8 oz Carrots, thinly sliced 275 ml Bean stock
1 tb Soy sauce Salt & pepper
2 tb Tomato paste 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.
Yields
4 servings