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Vegetable Rice Pie

Vegetable Rice Pie
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.
6-8 ServingsPrep: 20 min. Bake: 30 min. + standing

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;
© Taste of Home 2013

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Vegetable Rice Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013