Rice Pie recipe
All Recipes Main Dish Recipes Savory Pie RecipesIngredients
- 2 cups fresh squeezed tomato juice 1 cup beef broth ¼ cup butter salt to taste 1 cup long-grain white rice 1 cup drained canned peas 1 (15 ounce) can carrots, drained 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten
Nutrition Info
- 515.3 caloriescarbohydrate: 53.4 gcholesterol: 40.9 mgfat: 30 gfiber: 2.9 gprotein: 8.5 gsaturatedFat: 9.9 gservingSize: -sodium: 368.7 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Rice Pie
Directions
-
Combine tomato juice, broth, butter or margarine, and salt in a large saucepan. Bring to full boil. Add rice, and cover. Reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots.
Line 9 inch pie plate with 1 pastry sheet. Trim and flute edges. Spread rice mixture into shell. Cut remaining dough into 1/2 inch strips, and place in a crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk.
Bake at 350 degrees F (175 degrees C) for 20 minutes.