Try this Kevins Leftover Curried Vegetable Pie recipe, or contribute your own.
Suggest a better descriptionLightly 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"
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 5 servings | ||
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Calories: 409 | ||
Calories from Fat: 266 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 515.7mg | 159 % | |
Sodium 377.1mg | 13 % | |
Potassium 423.4mg | 11 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 15.5g | ||
Protein 19.9g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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