Turkey Pie With Rice Crust

Adapted from Better Homes & Gardens, Meat Stretcher Cookbook

  • Crust:
  • 2 c long-grain white rice, cooked
  • 1 tbsp light margarine, melted
  • 1/4 tsp garlic powder
  • 1/4 c egg whites, slightly beaten
  • 2 c long-grain white rice, cooked
  • Filling:
  • 3 tbsps light margarine, melted
  • 5 tbsps unbleached flour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 c chicken broth
  • 8 ozs turkey light meat, skinless, cooked and cubed
  • 1/2 c mushrooms, sliced
  • 1/2 c onions, chopped
Preheat oven to 350. Prepare a 8" square pan with cooking spray; set aside. To prepare crust, add one tablespoon margarine, garlic powder, and egg whites to hot rice. Spoon rice mixture into prepared pan. Press firmly across bottom and up side of prepared pan to form a crust. To prepare filling, combine remaining margarine, flour, black pepper, and chicken broth in a saucepan. Cook over medium heat, stirring constantly, or until mixture thickens and bubbles. Add turkey, mushrooms, and onions. Mix well. Pour into crust. Bake for 40 minutes.

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Posted: 7/31/1999
Rated by 0 users (0.00)
WW Points* : 8.80
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 439
Calories from Fat 41 (9%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 20g 7%
Sodium 605mg 25%
Potassium 0.8mg 0%
Total Carbohydrate79g 26%
Dietary Fiber 2g 8%
Sugars 1g
Protein 17g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.