Rice Pie
This is a hearty dinner pie.
Ingredients
8
Original recipe yields 8 servings
Directions
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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.
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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.
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Bake at 350 degrees F ( 175 degrees C) for 20 minutes.
Nutrition Facts
Per Serving:
515 calories; 30 g total fat; 41 mg cholesterol; 369 mg sodium. 53.4 g carbohydrates; 8.5 g protein; Full Nutrition
