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Rice Pie

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Submitted by Loobuns

YIELD

1 pie

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

2 473
CUPS ML TOMATO JUICE
1 237
CUP ML BEEF STOCK
¼ 59
CUP ML BUTTER
1 1
X X SALT *
1 237
1 1
CAN CAN GREEN PEAS
drained *
1 1
CAN CAN CARROTS
sliced *
1 1
EACH EACH EGG YOLKS
beaten *

Directions

Combine tomato juice, broth, butter and salt in large saucepan.

Bring to full boil.

Add rice, cover and cook until liquid is absorbed, about 15 minutes.

Stir in peas and carrots.

Line 9 inch pie plate or other flat dish with 1 pastry sheet.

Trim and flute edges.

Cut remaining dough into ½ inch strips and place in crisscross pattern over rice.

Trim and flute edges. Brush pastry with egg yolk.

Bake at 350℉ (180℃). 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 298 36% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 215mg 9%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 18% Vitamin C 37%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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