Red

2 oz Brown rice, soaked

Water for boiling 1 tb Vegetable oil

1 md Onion, chopped

8 oz Carrots*, thinly sliced

1 tb Soy sauce

2 tb Tomato paste

1 ts Garlic powder

1/2 ts Oregano

1 ts Basil

1/2 ts Marjoram

275 ml Bean stock

Salt & pepper 3 c Mashed potatoes

1 ts Parsley

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.