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Rice Vegetable Pie

 Rice Vegetable Pie
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.
3 ServingsPrep: 35 min. Bake: 25 min. + standing

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.

2 of 2

Rice Vegetable Pie (continued)

Directions (continued)

  • 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.