Red Dragon Pie
|Red Dragon Pie|
1 cup adzuki beans, soaked overnight
1 cup cooked brown rice
2 1/2 cups water
1-2 tablespoons olive oil
1 onion, chopped
2 carrots, finely diced
1 cup winter squash diced
2 cloves garlic, finely chopped
1 teaspoon fresh grated ginger
1 teaspoon chili peppers (optional)
1-2 tablespoons shoyu
2 Tablespoons organic tomato paste
1 teaspoon or so of mixed herbs such as parsley, thyme, oregano
1-2 cups water
4 sweet potatoes cooked and mashed
Place the kombu and beans in a pot and bring to a boil. Simmer, covered, for about 45-50 minutes.
NOTE: This part of the recipe can be done ahead of time or you can use a can of organic beans!
To continue . . .
Put a large skillet over medium-high heat and add the oil and garlic. Add the onion and sauté for a minute. Add the carrot and squash and sauté another minute.
Add the cooked beans and leftover rice, and mix well.
Add the shoyu, tomato puree, chili pepper, ginger and herbs and a cup of water.
Bring to a boil.
Simmer for about 10 minutes to blend the flavors.
|RDP shown with greens, cucmbers/takuan and teriyaki mushrooms|
Place the rice and aduki bean mixture in an oiled casserole dish.
Place the sweet potatoes on top.
Bake at 350F for 20 minutes.
Serve garnished with parsley
|Portmerion North Wales|