Ingredients Jump to Instructions ↓

  1. 4 oz Adzuki beans, soaked

  2. 2 oz Brown rice, soaked Water for boiling

  3. 1 tb Vegetable oil

  4. 1 md Onion, chopped

  5. 8 oz Carrots*, thinly sliced

  6. 1 tb Soy sauce

  7. 2 tb Tomato paste

  8. 1 ts Garlic powder

  9. 1/2 ts Oregano

  10. 1 ts Basil

  11. 1/2 ts Marjoram

  12. 275 ml Bean stock Salt and pepper

  13. 3 c Mashed potatoes

  14. 1 ts Parsley

Instructions Jump to Ingredients ↑

  1. Wash the beans and rice in plenty of cold water. Combine about 4 cups of water with beans and rice and 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 and cookk covered for 5 minutes. Add the cooked beans and rice. Stir well and let saute 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 350F for 40 minutes, or until the Potatoes are browned. Serve with vegetables or a green salad. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback