Recipe: Rye-wheat pie with mushrooms and rice step by step with pictures | Handy.Recipes

Rye-wheat pie with mushrooms and rice

Cooked rye-wheat pie with mushrooms and rice

Total Servings: 8

Nutritional Value

A very unusual pie, at least for me. Dough made of a mixture of rye and wheat flour mixed with whey and beer... Filling with assorted wild mushrooms and crumbly rice Amber from TM Mistral. Enjoy it!!!

Author of the recipe

Ingredients for the rye-wheat pie with mushrooms and rice:


  • Wheat flour / Flour (+ for dusting a little) - 300 g
  • Rye flour - 260 g
  • Whey - 190 ml
  • Light beer / Beer - 190 ml
  • Salt - 2 teaspoon
  • Sugar - 2 tablespoon
  • Butter - 30 g
  • Yeast - 2 teaspoon
  • Olive oil (Do not add to b/u!!! for greasing molds, hands and surface) - 2 tablespoon


  • Mushrooms (forest assortment boiled frozen) - 500 g
  • Rice (boiled Amber TM Mistral) - 15 tablespoon
  • Milk (to grease the pie) - 15 ml
  • melted butter (for frying mushrooms) - 1 tablepoon
  • Salt (and any spices you like) - to taste
  • Butter (to grease the top of the cake) - 5 g

How to cook rye-wheat pie with mushrooms and rice step by step with photos

First boil the rice. I used Amber rice from Mistral. I really liked the fact that the rice can be boiled in advance and used for a variety of dishes within 7 days, and it will keep its crumbly texture. And you can freeze it. That's very convenient. So, I boiled 500ml of rice in 1 liter of water, but I used about 15 tablespoons of uncooked rice for the pie. spoonfuls of uncooked rice.

Thaw the mushrooms and rinse them. Let the water drain.

I made the dough in an oven. Mix whey, beer and butter and heat until warm in the microwave.

Put all the ingredients for the dough into the bucket according to the instructions. I have dry ingredients first. It takes my oven 2 hours to knead and bake this kind of dough.

Stuffing. Dry fry the mushrooms in a hot dry pan, getting rid of excess liquid. Add a little melted butter and fry the mushrooms. Pour the desired amount of rice in the pan, at first I put 10 tbsp. tablespoons, but then I added 5 more. Use your own tastes. Taste the stuffing and add spices or salt to taste. Leave the stuffing to cool without putting a lid on it.

I made this slightly sticky dough. I keep the rye flour in the fridge, so it's a little wetter than usual.

I dusted a little flour on the table and kneaded the dough until it was a little sticky. Then grease the mold and my hands with vegetable oil. I literally touched the dough with my oily hands and a miracle happened. The dough instantly became airy, pliable and absolutely non-sticky. Divide the dough into two parts.

Roll out a slightly larger half of the dough to the size of the mold plus the sides and a little more, transfer to the mold.

Place the filling on the dough and roll up the edges.

Roll out the other half of the dough and fancy cover and decorate the top of the pie. I cut the dough with a pizza roller and braid, lay out the strips, rest my soul, in a word.

Spread milk or whatever you like on top of the pie and let the pie stand in a warm place for about 20 minutes. Turn on the preheat of the oven.

Bake in preheated oven for about 40 minutes until done. Adjust to your oven! Brush the finished pie with butter for gloss and flavor! Cool the pie slightly in the form, take it out, cover with a towel and let it cool completely. I made another small bun with the remaining dough.

Bon appetit!!!

Nutritional Value:

Whole Dish:
3745.3 Calories
85.3 g
99.2 g
621.2 g
Per Serving:
468.2 Calories
10.7 g
12.4 g
77.7 g
204.7 Calories
4.7 g
5.4 g
33.9 g

Salt, Flour, Sugar, Butter, Beer, Buttermilk, Olive Oil, Rice, Mushrooms, Milk, Mushroom, Bread, Yeast, Cakes, Rye Flour, Whey, Dough, Lager

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