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Vegetable Rice Pie Recipe

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When craving a meatless meal, we look no further than this creative pie, writes Hazel Porter from Sublimity, Oregon. Rice and cheese make an excellent crust and the pie stays creamy after baking.

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Vegetable Rice Pie Recipe

Prep: 35 min. Bake: 25 min. + standing

Yield: 3 Servings

35 25 60

Ingredients

1/3 cup uncooked long grain rice
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped onion
2 tablespoons mayonnaise
FILLING:
1/2 cup chopped cauliflower
1/2 cup chopped carrot
1/2 cup chopped fresh broccoli
1 tablespoon water
2 tablespoons mayonnaise
2 tablespoons finely chopped onion
1-1/2 teaspoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1/2 cup 2% milk
1/4 cup grated Parmesan cheese

Directions

Cook rice according to package directions. Combine the rice, cheese, onion and mayonnaise; press onto the bottom and up the sides of a greased 7-in. pie plate. Set aside.
In a microwave-safe bowl, combine the cauliflower, carrot, broccoli and water. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain.
In a small saucepan, combine the mayonnaise, onion, flour, salt and pepper until blended; cook and stir until bubbly. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables. Pour into crust; sprinkle with cheese.
Bake at 350° for 25-30 minutes, or until crust edges begin to brown. Let stand for 10 minutes before serving. Yield: 3 servings.

Nutritional Facts 1 piece equals 298 calories, 19 g fat (4 g saturated fat), 19 mg cholesterol, 396 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Vegetable Rice Pie in Cooking for 2 Winter 2009, p59

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