Red Dragon Pie
Yield
4 servingsPrep
80 minCook
80 minReady
160 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
adzuki beans
soaked |
*
|
| 2 | ounces |
rice
brown, soaked |
|
| 1 | x |
water
for boiling |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 8 | ounces |
carrots
thinly sliced |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
oregano
|
|
| 1 | teaspoon |
basil
|
*
|
| ½ | teaspoon |
marjoram
|
*
|
| 275 | ml |
bean stock
|
* |
| 1 | x |
salt and black pepper
|
*
|
| 3 | cups |
mashed potatoes
|
|
| 1 | teaspoon |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
adzuki beans
soaked |
*
|
| 57.8 | ml/g |
rice
brown, soaked |
|
| 1 | x |
water
for boiling |
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 231.2 | ml/g |
carrots
thinly sliced |
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
tomato paste
|
|
| 5 | ml |
garlic powder
|
|
| 2.5 | ml |
oregano
|
|
| 5 | ml |
basil
|
*
|
| 2.5 | ml |
marjoram
|
*
|
| 275 | ml |
bean stock
|
* |
| 1 | x |
salt and black pepper
|
*
|
| 7.1E+2 | ml |
mashed potatoes
|
|
| 5 | ml |
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℉ (180℃) F for 40 minutes, or until the Potatoes are browned.
Serve with vegetables or a green salad.
