Save on Pinterest

Rice Vegetable Pie

Total Time

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


3 servings

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.


  • 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.

Recommended Video