Vegetable Rice Pie Recipe

5 2 3
Vegetable Rice Pie Recipe
Vegetable Rice Pie Recipe photo by Taste of Home
Publisher Photo

Vegetable Rice Pie Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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; 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.
Originally published as Vegetable Rice Pie in Country Extra March 1998, p51

Nutritional Facts

1 piece: 230 calories, 15g fat (4g saturated fat), 17mg cholesterol, 362mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 7g protein.

  • 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
  1. Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
  2. 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.
  3. 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.
Originally published as Vegetable Rice Pie in Country Extra March 1998, p51

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MY REVIEW
emcook3 User ID: 3449092 227678
Reviewed Jun. 9, 2015

"Love this veggie pie. I have made it for a few gatherings and its always a great hit"

MY REVIEW
shirleycrocker User ID: 330813 27493
Reviewed Feb. 22, 2010

"I have made it several times and it is always delicious, making it today to take to our church supper."

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