2 cup fresh squeezed tomato juice
1 cup lamb or beef broth
1/4 cup butter
1 salt
1 cup long-grain rice
1 can green peas, drained (8.5 oz)
1 can sliced carrots, drained (8 oz)
1 package puff pastry sheets (17 oz)
1 egg yolk, beaten
A Recipe for
Firinda Pilav (Rice Pie)
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Rice is born in water and must die in wine. |
| Italian Proverb |
This Recipe for Firinda Pilav (Rice Pie) is one of thousands in the Recipes-to-go Baking Cookbook.
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Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This is a recipe for Firinda Pilav (Rice Pie) from the recipe cookbook of Recipes-to-go (Baking)
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Food Tip |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Combine tomato juice, broth, butter and salt in large saucepan. Bring
to full boil. Add rice, cover and cook until liquid is absorbed,
about 15 minutes. Stir in peas and carrots.
Line 9" pie plate or other flat dish with 1 pastry sheet. Trim and
flute edges. Cut remaining dough into 1/2" strips and place in
crisscross pattern over rice. Trim and flute edges. Brush pastry with
egg yolk. Bake at 350'F. 20 minutes.
Each serving contains about: 224 calories; 372 milligrams sodium; 50
milligrams cholesterol; 10 grams fat; 30 grams carbohydrates; 5 grams
protein; 1.13 grams fiber.
Serves: 8
Firinda Pilav (Rice Pie) Recipe brought to you by Recipes To-Go