“The trick to making this hearty meal-of-a-pie is cooking the long grain rice in tomato juice and beef broth. When all the liquids are absorbed, peas and sliced carrots are stirred in, and the rice filling is arranged in a puff pastry shell with a lattice top. This lovely pie is baked for 45 minutes and served warm from the oven with a bowl of ginger sour cream.”
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