Complementary Pie Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Raw brown rice/Barley3⁄4 Cup (12 tbs), cooked
 Cooked dried beans1⁄2 Cup (8 tbs) (Large Colorful Beans Like Kidneys Or Black)
 Butter1 Tablespoon
 Sliced onions2 Cup (32 tbs)
 Eggs2 , beaten
 Milk1 Cup (16 tbs)
 Grated cheddar cheese1 Cup (16 tbs)
 Salt1 Teaspoon
 Crushed dried tarragon1 Teaspoon
 Worcestershire sauce1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1560 Calories from Fat 625

% Daily Value*

Total Fat 70 g108.4%

Saturated Fat 40.3 g201.3%

Trans Fat 0 g

Cholesterol 598.9 mg199.6%

Sodium 2940.2 mg122.5%

Total Carbohydrates 165 g54.9%

Dietary Fiber 16.2 g64.7%

Sugars 26 g

Protein 66 g132.4%

Vitamin A 58.5% Vitamin C 34.3%

Calcium 128.1% Iron 37%

*Based on a 2000 Calorie diet

Directions

While the beans and rice are cooking, saute the sliced onions in the butter until they are very soft and just begin to turn golden. Set them aside.
Beat the milk into the eggs; stir in the grated cheese, salt, tarragon, and Worcestershire sauce. Then fold in the sauteed onions, cooked beans, and cooked rice.
Turn the mixture into an oiled 10-inch pie plate.
Bake at 325°F for 25 to 30 minutes, until the custard has set and the edges are browned. Let stand for 10 minutes before serving, then slice into wedges.
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