Instructions: Lightly grease a 23cm pie plate. If using phyllo, then butter and layer it and make a pie base with it.

If you have no old cooked rice, cook raw rice in boiling salted water until just tender, about 10 minutes; drain, rinse under cold water and drain again.

Combine the rice, 60g of butter, single egg and 1/4 cup of cheese. Mix well. Spoon rice mixture into and spread over pie dish or pastry.

Heat the extra butter in a saucepan. Cook onion, carrot, zucchini, capsicum, curry powder and turmeric for about 3 minutes. Add broccoli. If broccoli is raw, then cook a further 2 minutes. If broccoli has been cooked, just mix in before spooning vegetable mixture into rice base. Por over combined sour cream, milk, parmesan [or other] cheese and extra eggs.

Cook in a moderate oven/350^F for about 40 minutes, or until set.

Slice pie into 6 wedges and serve warm, with a fresh salad.

I have made this either using the rice as a base, or by using the phyllo as a pastry base and filling it with a layer of rice, and then a layer of the vegetable mix.

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