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.
Vegetable Rice Pie
Vegetable Rice Pie
Prep Time
20 min
Cook Time
30 min
Yield
6-8 servings
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.
Nutrition Facts
1 piece: 230 calories, 15g fat (4g saturated fat), 17mg cholesterol, 362mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 7g protein.
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