Use this over your favorite Pot Pies, instead of a rolled crust or on Sheperd's Pie instead of mashed potatoes. Or just toss all you leftover bits in with some cream of whatever-your-favorite and some broth to thin, put this crust on top and you've made dinner AND cleaned out the fridge!
* Exported from MasterCook *
Wild Rice Savory Cobbler Crust Batter
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%)
Amount Measure Ingredient -- Preparation Method
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1 pouch ready-to-serve long-grain and wild rice mix -- (8.8-oz.)
1 cup all-purpose baking mix
3/4 cup milk
1 large egg -- lightly beaten
Stir together rice and baking mix in a large bowl. Make a well in center of mixture, and stir in milk and egg just until moistened. Use immediately.
To use: Spoon Wild Rice Crust Batter immediately over hot filling mixture. Bake at 425° for 35 to 40 minutes or until crust is golden brown and cooked through.
Note: For testing purposes only, we used Uncle Ben's Long Grain & Wild Ready Rice.
Yield: Makes 1 (13- x 9-inch) crust
Source:
"Southern Living, JANUARY 2009"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 13x9-inch crust"
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Per Serving (excluding unknown items): 84 Calories; 2g Fat (25.0% calories from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 1523 27230 0 0
