This traditional Pennsylvania Dutch dish is a milk and sugar pie that is typically made for kids as a means to use up extra pie dough. This produces a peculiar-looking pie, but it tastes better than it appears to. Slap Jack, Flippy, Shlop Boi, Flitche, Flabby, and even Stingy Pie are some of the other names I’ve heard for this.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ½ cups vegetable broth
- 2 green onions, chopped
- 1 cup frozen green peas
- ½ teaspoon salt
- 1 pinch garam masala
- 1 pinch turmeric powder
- ground cayenne pepper to taste
- 1 cup uncooked basmati rice
- 1 ½ tablespoons butter
- 10 large fresh mushrooms, chopped
- 5 cloves garlic, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 teaspoon garam masala
- 1 pinch turmeric powder
- cayenne pepper to taste
- ½ cup dry red lentils
- ¾ cup vegetable broth
- ½ cup almond slivers
- 1 bunch cilantro sprigs
Instructions
- In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
- Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
- In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
- Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 9 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 504 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is scrumptious! I never thought this would turn out SO well or be SO delicious. Thanks for this great submission Julia.
This was good, but needed just a little tweaking. I decreased the liquid in the rice, and increased it in the lentil mixture. I used parsley instead of cilantro since I had it on hand. If using as a side dish, I’d say this makes at least 8 servings. This is a bit labor-intensive, but the results are very tasty.
Big hit with the whole family! I can’t help it, I always feel like recipes need more spice and other flavors, so I chuck a lot of extras into everything I cook. Either way, this was fantastic.
Very yummy rice! This does take a bit of time to prepare…I realized after already committing to cooking this that I only had green lentils (ALWAYS have red lentils!!) and also had only red and yellow peppers! So, used those and did not cook either the rice or veggies for close to the 20 minutes called for. I also left out the cilantro sprigs for garnish as hubby and I both dislike cilantro (ALOT)! Aside from that, great rice…we really enjoyed it, thanks for sharing!!
This was delicious. I did add some onion while cooking the mushrooms. And I added a little extra cumin, coriander, turmeric, and cardamom (I like spice). This is definitely going to be something I start making fairly regularly.
Flabors are outstanding! I omitted the lentils and extra liquid and simply sauteed the vegetables and spices (including onions and peas) and served the vegetable mixture over the spicy rice.
I changed a lot of the veggie ingredient in this recipe because I didn’t have them all on hand. Overall the flavor of the rice was great. This is the first time I have used my garam marsala and it was a fragment, tasty spice blend!
This was quite good! I made it without the lentils becasue I served a lentil salad along side of it, but I am sure they will be tasty in it next time. I left out the peppers, and I think raisins will a good addition next time.
I loved this recipe! I’m eating it right now and everybody at work is commenting on how good it smells and looks! I added a little corn and carrot and some cooked chopped shrimp too!It wasvery time consuming to make though!!!
This was very good. I LOVE all the spices and I used quite a bit. Yummy!
This was a great recipe — I, too, substituted chicken broth for the veg broth. I loved the various spices and the crunchiness of the almonds.
I’m only giving this recipe 4 stars because I made a few small changes…as I made it, we would give it five stars. It tasted like something you’d get from an authentic Indian restaurant! I didn’t add the green onions or peas to the rice; I thought they would overcook, so I added them to the lentil mixture just before I stirred in the rice. I also added a big handful of coarsely chopped cilantro at this point. I substituted chicken broth for the vegetable (it’s all I had), and found that the lentil mixture took an extra half cup of broth. Otherwise I followed the recipe to a T. This is a delicious, healthy and versatile recipe; next time I’m going to add some cauliflower florettes.
This was so delicious and healthy I loved ever bite of this recipe and my husband who only likes meat loved this vegetarian dish 🙂
This is delightful! Absolutly worth all the effort and time involved.
Excellent. This is a very forgiving recipe – you can play around with the ratio of lentils to rice and the amount of vegetables and spices. Thanks Julia!