| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Leftovers, Vegetables, Pies, $1/head, Kevin |
5 |
servings |
INGREDIENTS
| 3/4 |
c |
Rice, cooked leftover rice, either plain boiled, fried, or rice salad.] |
| 1 |
|
Egg lightly beaten |
| 1/4 |
c |
Cheese grated leftovers cubes/pieces/parmesan.] |
| 1 |
tb |
Butter |
| 50 |
g |
Butter |
| 1 |
|
Onion finely chopped. |
| 1 |
|
Carrot grated. |
| 1 |
|
Zucchini grated. |
| 1 |
sm |
Capsicum, red finely chopped.] |
| 1 |
ts |
Curry powder |
| 1/4 |
ts |
Turmeric powder |
| 50 |
g |
Broccoli florets |
| 1/2 |
c |
Cream, sour |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Cheese, Parmesan grated. |
| 2 |
|
Eggs or leftover yolk/white |
INSTRUCTIONS
Lightly grease a 23cm pie plate. If using phyllo, then butter and layer it
and make a pie base with it.
If you have no old cooked rice, cook raw rice in boiling salted water until
just tender, about 10 minutes; drain, rinse under cold water and drain
again.
Combine the rice, 60g of butter, single egg and 1/4 cup of cheese. Mix
well. Spoon rice mixture into and spread over pie dish or pastry.
Heat the extra butter in a saucepan. Cook onion, carrot, zucchini,
capsicum, curry powder and turmeric for about 3 minutes. Add broccoli. If
broccoli is raw, then cook a further 2 minutes. If broccoli has been
cooked, just mix in before spooning vegetable mixture into rice base. Por
over combined sour cream, milk, parmesan [or other] cheese and extra eggs.
Cook in a moderate oven/350^F for about 40 minutes, or until set.
Slice pie into 6 wedges and serve warm, with a fresh salad.
I have made this either using the rice as a base, or by using the phyllo as
a pastry base and filling it with a layer of rice, and then a layer of the
vegetable mix.
by KEVIN JCJD SYMONS
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
11, 99
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