Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

MM by Mark Satterly 1 ts Parsley
4 oz Adzuki beans, soaked 1 ts Garlic powder
2 oz Brown rice, soaked 1/2 ts Oregano
Water for boiling 1 ts Basil
1 tb Vegetable oil 1/2 ts Marjoram
1 md Onion, chopped 275 ml Bean stock
8 oz Carrots, thinly sliced Salt and pepper
1 tb Soy sauce 1 lb Mashed potatoes
2 tb Tomato paste

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.

Sarah Brown, "Vegetarian Kitchen"

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