A gorgeous, hearty pie for a chilly winter’s day. You will need (all measures approximate – jiggle them to your liking): rice – 2 cups, mushrooms – 2 cups, nuts – 2 cups, stock – 1 litre, onions x 2, peppers x 2, garlic cloves x 2, kale – a big handful (about 200 grams)…….seasonings of choice – I used juice of half a lemon, dill, nutmeg and thyme. Enough pastry for your pie dish. Makes enough for two pies…..one for now and one for the freezer.
4 thoughts on “In the Kitchen: Kale, rice & nuts pie (or Wellington).”
Sounds divine! Do post you know where if you are happy to. 😊
Thank you lovely. 😀
Thank you for sharing this dish looks scrummy! The perfect entree to serve to my vegan son an daughter-in-law. I may have to use a different pastry though, as I have yet to come across vegan puff pastry here in the PNW. Keep these recipes coming! 🙂
Thank you! I’m sure your son and D-i-L will appreciate it…..and I reckon you will want a piece of it too! 😀
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