Firinda Pilav (rice Pie)

We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Turkish	Pies, Turkish	8	Servings

INGREDIENTS

2	c	Fresh squeezed tomato juice
1	c	Lamb or beef broth
1/4	c	Butter
		Salt
1	c	Long-grain rice
1		Green peas, drained 8.5 oz
1		Sliced carrots, drained
		8 oz
1		Puff pastry sheets, 17 oz
1		Egg yolk, beaten

INSTRUCTIONS

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" pie plate or other flat
dish with 1 pastry sheet. Trim and  flute edges. Cut remaining dough
into 1/2" strips and place in  crisscross pattern over rice. Trim and
flute edges. Brush pastry with  egg yolk. Bake at 350'F. 20 minutes.
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.  From Tuscon area newspapers, 1994, 3rd
quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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