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RICE PIE



rice pie

 

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A Slice of Pie
There are so many ways you can make an egg pie or savory slice, and while, bless him, Ron is just a simple egg and bacon pie type of guy, (don’t mention the word quiche!!), I on the other hand like a little bit more variety and really enjoy something a little lighter at times for a meal rathern than a hunk of steak and some potatoes. This egg based pie uses a variety of different ingredients and I hope you enjoy them it much as I did.

 

RICE PIE

I did a bit of a stock take in my pantry cupboards and discovered I had at least 2 packets of Arborio rice, and while I love risotto, Ron doesn’t, so I don’t make it very often. So, what to do with all that excess rice. A friend gave me this delicious Rice Pie recipe and it’s great for a light summer meal, or you can take it cold on a picnic, or have it for lunch.

rice pie

Rice Pie

Ingredients:
1 to 2 tblspns olive oil
1 onion – finely chopped
2 x slices bacon – finely chopped (or you could use some ham or prosciutto)
2 cloves garlic – crushed (or use jar crushed garlic – 2 tspns)
1 cup arborio rice
1 1/2 cups chicken stock (use stock cube or pkt liquid) – hot would be best
1 cup cooked peas
1/2 cup semi-dried tomatoes – chopped
1/2 cup roasted red capsicum – chopped
1/2 cup grated parmesan cheese
3 eggs – lightly beaten
1/3 cup fresh continental parsley – chopped (while fresh is best for this recipe, you can use some dried parsley if you can’t get it)
salt, pepper to taste

Directions:
Preheat your oven to 180°C (or preheat your camp oven).
Grease a deep pie dish, or a small cake pan and line the base with some baking paper.
Heat the oil in a pan and add the onion, bacon and garlic. Cook over a medium heat until softened, stirring occasionally. You don’t want to burn the garlic or make the bacon too crisp.
Add the rice and stock, stir, and bring to the boil.
Cover the pan and seal the lid well, then reduce the heat to very low and cook for 10 mins.
Remove the pan from the heat and set aside for 5 mins (lid still on).
Remove lid and then mix the rice and onion mix, preferably with a fork, to help separate the grains.
Add the peas, tomatoes, capsicum, parmesan, eggs and parsley to the cooled rice mixture.
Stir until well combined and season to taste.
Spoon into the prepared pan and press down then smooth the surface of the mix.
Bake in the oven for approx 40 to 45 minutes or until the pie is set and golden brown on top.
Alternatively place dish on a trivet in a preheated camp oven and bake until cooked.
Remove from the oven and leave the pie in the pan for 10 minutes before turning out onto a board and serving.
Serve with a green salad and some fresh, crusty bread.

Viv’s hint:
Roasted capsicum - don’t make them, buy slices ready-made in jars, available in your supermarket – just make sure you pat them dry on some absorbent paper before adding to the pie mix. Same goes for the tomatoes.
Add some freshly chopped basil if you like, to give it a little extra lift and taste.
To seal the lid on your saucepan – place a sheet of baking paper over the top of the pan, then put on the lid and you’ll get a really good seal.

 

 

 

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