Red Dragon Pie

  • on May 21, 2009
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Ingrients & Directions

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

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”

4 servings

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