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Firinda pilav (rice pie)
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| Artist: |
_ |
| Categories: |
Cereals, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Fresh squeezed tomato juice | | 1
| cup | Lamb or beef broth | | 1/4
| cup | Butter | | | Salt | | 1
| cup | Long-grain rice | | 1
| can | Green peas, drained (8.5 oz) | | 1
| can | Sliced carrots, drained | | | -(8 oz) | | 1
| pack | Puff pastry sheets (17 oz) | | 1
| | Egg yolk, beaten |
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Procedures:
| 1 | Combine tomato juice, broth, butter and salt in large saucepan. | | 2 | Bring to full boil. | | 3 | Add rice, cover and cook until liquid is absorbed, about 15 minutes. | | 4 | Stir in peas and carrots. | | 5 | Line 9" pie plate or other flat dish with 1 pastry sheet. | | 6 | Trim and flute edges. | | 7 | Cut remaining dough into ? strips and place in crisscross pattern over rice. | | 8 | Trim and flute edges. | | 9 | Brush pastry with egg yolk. | | 10 | Bake at 350°F. | | 11 | 20 minutes. | | 12 | Each serving contains about: 224 calories; 372 milligrams sodium; 50 milligrams cholesterol; 10 grams fat; 30 grams carbohydrates; 5 grams protein; 1.13 grams fiber |
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