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    You are in: Home / Recipes / Curried Vegetable Pie With Rice Crust Recipe
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    Curried Vegetable Pie With Rice Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Bungy's Note:

    This is quite a simple pie to make; more like a quiche in look I guess. A friend brought this over just after I'd had my second baby and I asked her for the recipe as soon as we'd tasted it. My 3 y.o. loves it too (with less curry powder) Don't be too precious about the ingredients - just add whatever veg you have on hand.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180 degrees Celsius.
    2. 2
      Crust:.
    3. 3
      Rinse cooked rice in cool water and drain.
    4. 4
      Combine rice, butter, egg and cheese and mix well.
    5. 5
      Press into a greased 9" pie dish.
    6. 6
      Filling:.
    7. 7
      Heat extra butter in a med-large saucepan.
    8. 8
      Cook vegetables and spices for about 3 minute.
    9. 9
      Combine remaining ingredients in a bowl and mix well.
    10. 10
      Transfer veg into rice base and cover egg mix.
    11. 11
      Cook in a moderate oven for about 40 min, or until set.
    12. 12
      Serve hot with a salad.

    Ratings & Reviews:

    • on February 07, 2009

      45

      These are the worst instructions I have ever found on recipezaar. However, doing my best to figure them out, the recipe turned out alright. The cooking time seems to need to be much longer. There needs to be much more rice for a 9 inch pan. Don't plan on using large vegetables, as they won't fit in the pan. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2008

      35

      I thought it was pretty good! Especially since I really dislike eggs, the curry in it covers them up. I would definitely make this again, but with a crunchy crust.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Vegetable Pie With Rice Crust

    Serving Size: 1 (191 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.7
     
    Calories from Fat 180
    67%
    Total Fat 20.0 g
    30%
    Saturated Fat 11.5 g
    57%
    Cholesterol 150.8 mg
    50%
    Sodium 267.7 mg
    11%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.7 g
    11%
    Protein 9.3 g
    18%

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