This recipe is so versatile, I use the base recipe for chilli too. The combination of the black rice and the red rice gives a mince-like consistency AND this is a completely plant-based recipe!
Black rice is an amazing food; called the ‘Forbidden Rice’, as years ago it was only grown for the Emperor of China, although still rare you can now buy it in your local organic wholefoods shop. It is higher in anthocyanin antioxidants than are found in a spoonful of blueberries, it also has less sugar and more fibre. Anthocyanin antioxidants can help fight cancer, heart disease and other diseases.
I also use nutritional yeast in this recipe which is an inactive yeast which comes in tubs of flakes. I use nutritional yeast a lot in my recipes for its unique flavour, it’s vitamin B12 content and it’s similarity to cheese.
250g cooked black rice
500g cooked red rice
2 cloves garlic
1/2 thumb ginger
1 tin chopped tomatoes
4 medium tomatoes chopped
1 tablespoon tomato purée
4 tablespoons nutritional yeast
Spice mix of:
1 teaspoon garam masala
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 large flat mushrooms chopped
2 tablespoons vegetable oil
1 cup fresh parsley chopped
2 tablespoons of capers in the jar
1 teaspoon Black pepper
1 1/2 teaspoon Himalayan salt
1 gluten free organic vegetable stock cube
350 ml Water
7 medium sized potatoes chopped and peeled
3 tablespoons desiccated coconut
1 tablespoon coconut oil
50ml koko coconut milk
Salt and pepper to taste
1 tomato thinly sliced
1 tablespoon nutritional yeast
Chopped parsley to garnish
Drizzle of olive oil
Heat oil in large frying pan. Add chopped onions, garlic and ginger and fry for a couple minutes. Add spice mix and stir continuously for a few minutes.
Add both black and red rice, stir and coat with spices (spice mix). Add chopped fresh tomato, tin of chopped tomatoes, tomato purée, mushrooms, capers, stock cube, salt, pepper and add water. Simmer for 15 minutes.
Pre heat oven to 180c. Peal, chop and cook potatoes; add potatoes to pan of boiling water and add desiccated coconut, cook till potatoes are soft (approx 15 mins), drain and add 1 tablespoon coconut oil, coconut milk, salt and pepper to taste and mash.
Place rice shepherdess pie mix in large oven proof dish, top with potato mix, thinly slice some fresh tomatoes and place on top, drizzle over some olive oil, sprinkle with nutritional yeast and chopped parsley and place in oven, cook for 15-20 until potato topping has browned. Serve with either freshly steamed kale or broccoli.