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Rice Vegetable Pie Recipe

Rice Vegetable Pie Recipe

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.
TOTAL TIME: Prep: 35 min. Bake: 25 min. + standing YIELD:3 servings


  • 1/3 cup uncooked long grain rice
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped onion
  • 2 tablespoons mayonnaise
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Reviews for Rice Vegetable Pie

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Reviewed Jun. 11, 2012

"I made this with whole grain rice for the crust. Wow, what a good dish. The cheese just finishes it off."

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