Rice Pie recipe

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Ingredients

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 calories
carbohydrate: 53.4 g
cholesterol: 40.9 mg
fat: 30 g
fiber: 2.9 g
protein: 8.5 g
saturatedFat: 9.9 g
servingSize: -
sodium: 368.7 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Bake at 350 degrees F (175 degrees C) for 20 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

This is a hearty dinner pie.

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