Recipe for Red Dragon Pie

Ingredients

1 mm by mark satterly
4 oz adzuki beans, soaked
2 oz brown rice, soaked
1 water for boiling
1 tablespoon vegetable oil
1 medium onion, chopped
8 oz carrots, thinly sliced
1 tablespoon soy sauce
2 tablespoon tomato paste
1 teaspoon parsley
1 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon marjoram
275 ml bean stock
1 salt & pepper
1 lb mashed potatoes

Instructions

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.





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