Red Dragon Pie

Serving Size : 4

• 4 ounces Adzuki beans -- soaked
• 1/3 cup Brown rice -- soaked
• 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 Parsley
• 1 teaspoon Garlic powder
• 1/2 teaspoon Oregano
• 1 teaspoon Basil
• 1/2 teaspoon Marjoram
• 1 1/8 cups Bean stock
• Salt & pepper
• 1 pound 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 & cook 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 soy 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 frequently 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"