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    You are in: Home / Recipes / Rice and Tomato Pie Recipe
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    Rice and Tomato Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Sandra Hyde's Note:

    This is a tasty vegetarian recipe that goes well either as a dish in its own right or as an accompaniment to other foods. The stock can be a vegetable stock for a truly vegetarian dish, or a meat/chicken stock if preferred. It does change the overall taste a little. My daughter bought the recipe home from school many years ago and we have enjoyed it ever since.

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    Units: US | Metric

    buttered breadcrumbs

    • 1 teaspoon butter
    • 1/2 cup breadcrumbs


    1. 1
      Melt the butter gently in a pot and put in the breadcrumbs.
    2. 2
      Remove from heat and stir well to butter the breadcrumbs.
    3. 3
      Cook the rice, salt, pepper and curry powder in the pint of stock until tender.
    4. 4
      Peel and slice the tomatoes and onion.
    5. 5
      Put the rice, tomatoes onion and grated cheese in alternate layers in a greased fireproof dish.
    6. 6
      Sprinkle buttered breadcrumbs over the top.
    7. 7
      Bake for 1/2 an hour in a moderate oven.
    8. 8
      Serve hot or cold.

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    Nutritional Facts for Rice and Tomato Pie

    Serving Size: 1 (100 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 165.7
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 2.0 g
    Cholesterol 7.7 mg
    Sodium 166.2 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 1.8 g
    Sugars 3.3 g
    Protein 5.2 g

    The following items or measurements are not included:


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