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Vegetable Rice Pie Recipe

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I like all kinds of rice dishes, so I was pleased when I found this recipe. My husband, Stan, and I have a small country farm, where we grow three kinds of apples.

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Vegetable Rice Pie Recipe

Prep: 20 min. Bake: 30 min. + standing

Yield: 6-8 Servings

20 30 50

Ingredients

CRUST:
1-1/2 cups cooked long grain rice
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1/4 cup finely chopped onion
FILLING:
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1 cup chopped carrots
1/4 cup chopped onion
1/4 cup mayonnaise
3 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
Pinch pepper
1/2 cup grated Parmesan cheese

Directions

Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 230 calories, 15 g fat (4 g saturated fat), 17 mg cholesterol, 362 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Vegetable Rice Pie in Country Extra March 1998, p51

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