Directions:
- Combine tomato juice, broth, butter or margarine, and salt in a large saucepan. Bring to full boil. Add rice, and cover. Reduce heat to simmer. Cook until liquid is absorbed, about 15 minutes. Stir in peas and carrots.
- Line 9 inch pie plate with 1 pastry sheet. Trim and flute edges. Spread rice mixture into shell. Cut remaining dough into 1/2 inch strips, and place in a crisscross pattern over rice. Trim and flute edges. Brush pastry with egg yolk.
- Bake at 350 degrees F ( 175 degrees C) for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 864.79 Kcal (3621 kJ) | ||
| Calories from fat | 550.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.14g | 94% | |
|---|---|---|---|
| Cholesterol | 285.69mg | 95% | |
| Sodium | 844mg | 35% | |
| Potassium | 1719.54mg | 37% | |
| Total Carbs | 59.42g | 20% | |
| Sugars | 27.37g | 109% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 25.04g | 50% | |
| Vitamin C | 105.6mg | 176% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 3.4mg | 19% | |
| Calcium | 141.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 82.01 Kcal (343 kJ) | ||
| Calories from fat | 52.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 94% | |
|---|---|---|---|
| Cholesterol | 27.09mg | 95% | |
| Sodium | 80.04mg | 35% | |
| Potassium | 163.07mg | 37% | |
| Total Carbs | 5.63g | 20% | |
| Sugars | 2.6g | 109% | |
| Dietary Fiber | 0.78g | 33% | |
| Protein | 2.37g | 50% | |
| Vitamin C | 10mg | 176% | |
| Vitamin A | 0.1mg | 28% | |
| Iron | 0.3mg | 19% | |
| Calcium | 13.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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