2 c freshly squeezed tomato juice
1 egg yolk
1 cup beef broth or lamb
2 c tomato juice
1/4 C butter
A puff pastry sheet pk (18 oz)
1 c Long-grain rice
1 cn Peas, drained (8.5 oz)
1 carrot, sliced ​​CN, drained

Preparation method

Mix tomato juice, broth, butter and salt in a large saucepan. Bring to a boil. Add rice, cover and simmer until liquid is absorbed, about 15 minutes. Stir in peas and carrots. Line 9 “pie plate or other flat dish with a sheet of dough. Trim and flute edges. Cut the remaining dough in 1 / 2″ strips and place them in criss-cross over rice. Trim and flute edges. Brush dough with egg yolk. Bake at 350′F. 20 minutes.
Each serving contains approximately: 224 calories, 372 milligrams sodium, 50 milligrams cholesterol, 10 grams fat, 30 grams carbohydrates, 5 grams protein, 1.13 grams fiber.
8 servings

2 Responses to “Rice Pie”

  • scrapebox blog:

    Aw, this was quite a good post. In idea I have to put in writing in this way additionally spending time and actual effort to manufacture a excellent article but exactly what can I say! I procrastinate alot and also no means manage to get something done.

    • Cowboy Cook:

      I love the presentation of this recipe. It looks like something I could do on the camp trails using a dutch oven. However, the recipe clearly shows what looks like pumpkins seeds as deco and yet fails to mention them and directions never explain using the same words as “A puff pastry sheet pk” that a beginner cook might not understand this is your dough. Regardless, it does look like something I would enjoy making and eating. Happy Trails.

      The Cowboy Cook-Cowboys and Chuckwagon Cooking

Leave a Reply

You must be logged in to post a comment.