Firinda Pilav (Rice Pie) Recipe




Firinda Pilav (Rice Pie) Ingredients

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)

 

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Italian Proverb


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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.



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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.

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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?

Chang Chan-Pao



Firinda Pilav (Rice Pie)

I drink no more than a sponge.

Francis Rabelais - Works. Book i. Chap. v.






Firinda Pilav (Rice Pie) Directions

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

 

 

 

 

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Firinda Pilav (Rice Pie) Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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