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  • Brown Rice And Vegetable Pie

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    Brown Rice And Vegetable Pie
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Wholemeal fiour
    • 1 pch Sea salt
    • 1/4 pt Sunflower oil
    • 4 fl ounce Water
    • 1 med Onion, minced finely
    • 4 x Carrots, sliced finely
    • 1 Tbsp. Vegetable oil
    • 4 pt Water
    • 1 med Onion, minced finely
    • 4 x Carrots, sliced finely
    • 1 Tbsp. Vegetable oil
    • 4 pt Water
    • 1 lb Cooked brown rice
    • 1/2 lb Cooked aduki beans
    • 1 x Clove garlic, crushed
    • 2 Tbsp. Minced parsley
    • 1 dsp tamari/soya sauce
    • 1 tsp Light miso
    • 2 tsp Kuzu or possibly arrowroot
    • 2 Tbsp. Tahini
    • 1 tsp Roasted sesame seeds

    Directions

    1. 1. Make the pastry by mixing the flour and salt in a bowl. Pour in the oil and mix. Add in water gradually, stirring to make dough. Leave to stand for half an hour before baking.
    2. 2. Make the filling by sauteing the onion and carrots in oil for 5 min. Then add in the water and bring to the boil.
    3. 3. Add in the rice, aduki beans, garlic, parsley and soy sauce.
    4. 4. Roll out two-thirds of the pastry and line a greased 9in loose-bottomed flan tin. Place the rice and vegetables mix inside, piling them higher in the middle.
    5. 5. Mix the miso in 1/4pt warm water in a pan. Mix the kuzu with 1/4pt of cool water and pour into the miso mix, Add in the tahini, stir and bring to the boil. Pour the sauce over the vegetables.
    6. 6. Cover the vegerables with the remaining pastry, decorate by pressing sesame seeds into the top and bake for 35 min in a preheated oven at 230 C/450 F/gas mark 8.
    7. Note: Kuzu is a high quality starch made from the root of the kuzu vine. If you can't find any in health food shops, use arrowroot instead.

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