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Rice Pie

Rated as 4 out of 5 Stars
 made it  |  1 reviews   |   photos

Recipe by:

"This is a hearty dinner pie."
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Ingredients

servings 515 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  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.
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Nutrition Facts


Per Serving: 515 calories; 30 g fat; 53.4 g carbohydrates; 8.5 g protein; 41 mg cholesterol; 369 mg sodium. Full nutrition

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Reviews

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easy to make and i really enjoyed it.

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