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Complementary Pie

Ingredients
  Raw brown rice/Barley 3⁄4 Cup (12 tbs), cooked
  Cooked dried beans 1⁄2 Cup (8 tbs) (Large Colorful Beans Like Kidneys Or Black)
  Butter 1 Tablespoon
  Sliced onions 2 Cup (32 tbs)
  Eggs 2 , beaten
  Milk 1 Cup (16 tbs)
  Grated cheddar cheese 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Crushed dried tarragon 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Bean

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Average: 3.8 (14 votes)

Nutrition Rank

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

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Complementary Pie Recipe