Kevin's leftover curried vegetable pie
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Rice, cooked leftover rice, either plain boiled, fried, or rice salad.] |
| 1 | Egg lightly beaten | |
| ¼ | cup | Cheese grated leftovers cubes/pieces/parmesan.] |
| 1 | tablespoon | Butter |
| 50 | grams | Butter |
| 1 | Onion finely chopped. | |
| 1 | Carrot grated. | |
| 1 | Zucchini grated. | |
| 1 | small | Capsicum, red finely chopped.] |
| 1 | teaspoon | Curry powder |
| ¼ | teaspoon | Turmeric powder |
| 50 | grams | Broccoli florets |
| ½ | cup | Cream, sour |
| ½ | cup | Milk |
| ¼ | cup | Cheese, Parmesan grated. |
| 2 | Eggs or leftover yolk/white | |
Directions
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 ¼ 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@...> on Jan 11, 99