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Vegetable Rice Pie Recipe

Vegetable Rice Pie Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing YIELD:6-8 servings


  • 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
  • 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. Bake at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Nutritional Facts

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

Reviews for Vegetable Rice Pie

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Reviewed Jun. 9, 2015

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

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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