Red Dragon Pie
Saved in 1 recipe box and 1 cookbook
Ingredients
| 4 | ounces | adzuki beans | soaked* |
| 2 | ounces | rice | brown, soaked |
| 1 | x | 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 | garlic powder | |
| 1/2 | teaspoon | oregano | |
| 1 | teaspoon |
basil |
* |
| 1/2 | teaspoon | marjoram | * |
| 275 | ml | bean stock | * |
| 1 | x | salt and black pepper | * |
| 3 | cups | mashed potatoes | |
| 1 | teaspoon | parsley leaves |
Directions
Wash the beans and rice in plenty of cold water.
Combine about 4 cups of water with beans and rice and cook for 50 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 and cookk covered for 5 minutes.
Add the cooked beans and rice.
Stir well and let sauté for a few minutes, ensuring that the mixture does not burn.
Combine the siy sauce, tomato paste, herbs and stock.
Mix well and pour into the skillet.
Bring to a boil, reduce heat to very low, partially cover and 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 350 degrees F for 40 minutes, or until the Potatoes are browned.
Serve with vegetables or a green salad.
First published: 1996-01-27 last updated: 2012-03-31
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