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Name: Brown Rice And Vegetable Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 pn Sea salt; 1 lb Wholemeal fiour; 1/4 pt Sunflower oil; 4 fl Water

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INGREDIENTS

1 pn Sea salt
1 lb Wholemeal fiour
1/4 pt Sunflower oil
4 fl Water

INSTRUCTIONS

MMMMM----------------------FOR THE FILLING--------------------------- 1 md Onion; chopped finely 4 Carrots; sliced finely 1 tb Vegetable oil 4 pt Water 1 md Onion; chopped finely 4 Carrots; sliced finely 1 tb Vegetable oil 4 pt Water 1 lb Cooked brown rice 1/2 lb Cooked aduki beans 1 Clove garlic; crushed 2 tb Chopped parsley 1 Dessertspoon tamari/soya -sauce 1 ts Light miso 2 ts Kuzu or arrowroot 2 tb Tahini 1 ts Roasted sesame seeds 1. Make the pastry by mixing the flour and salt in a bowl. Pour in the oil and mix. Add water gradually, stirring to make dough. Leave to stand for half an hour before baking. 2. Make the filling by sauteing the onion and carrots in oil for 5 minutes. Then add the water and bring to the boil. 3. Add the rice, aduki beans, garlic, parsley and soy sauce. 4. Roll out two-thirds of the pastry and line a greased 9in loose-bottomed flan tin. Place the rice and vegetables mixture inside, piling them higher in the middle. 5. Mix the miso in 1/4pt hot water in a pan. Mix the kuzu with 1/4pt of cold water and pour into the miso mixture, Add the tahini, stir and bring to the boil. Pour the sauce over the vegetables. 6. Cover the vegerables with the remaining pastry, decorate by pressing sesame seeds into the top and bake for 35 minutes in a preheated oven at 230?C/450F/gas mark 8. Note: Kuzu is a high quality starch made from the root of the kuzu vine. If you cannot find any in health food shops, use arrowroot instead.

NOTES

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Brown Rice And Vegetable Pie

1 pn Sea salt
1 lb Wholemeal fiour
1/4 pt Sunflower oil
4 fl Water

MMMMM----------------------FOR THE FILLING---------------------------      1 md Onion; chopped finely      4    Carrots; sliced finely      1 tb Vegetable oil      4 pt Water      1 md Onion; chopped finely      4    Carrots; sliced finely      1 tb Vegetable oil      4 pt Water      1 lb Cooked brown rice    1/2 lb Cooked aduki beans      1    Clove garlic; crushed      2 tb Chopped parsley      1    Dessertspoon tamari/soya           -sauce      1 ts Light miso      2 ts Kuzu or arrowroot      2 tb Tahini      1 ts Roasted sesame seeds   1. Make the pastry by mixing the flour and salt in a bowl. Pour in  the oil and mix. Add water gradually, stirring to make dough. Leave  to stand for half an hour before baking.    2. Make the filling by sauteing the onion and carrots in oil for 5  minutes. Then add the water and bring to the boil.    3. Add the rice, aduki beans, garlic, parsley and soy sauce.    4. Roll out two-thirds of the pastry and line a greased 9in  loose-bottomed flan tin. Place the rice and vegetables mixture  inside, piling them higher in the middle.    5. Mix the miso in 1/4pt hot water in a pan. Mix the kuzu with 1/4pt  of cold water and pour into the miso mixture, Add the tahini, stir  and bring to the boil. Pour the sauce over the vegetables.    6. Cover the vegerables with the remaining pastry, decorate by  pressing sesame seeds into the top and bake for 35 minutes in a  preheated oven at 230?C/450F/gas mark 8.    Note: Kuzu is a high quality starch made from the root of the kuzu  vine. If you cannot find any in health food shops, use arrowroot  instead.

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Nutrition

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Serving Size: 1 Serving (145g)
Recipe Makes: 4 servings

Calories: 241
Calories from Fat: 241 (100%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 17.9g
Cholesterol 0mg		0 %
Sodium 1162.8mg		40 %
Potassium 0.2mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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Calories per serving: 241

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