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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