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
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
Yields
5 servings