Vegetable Rice Pie
Description
A savory pie with a rice crust and vegetable filling. Great as a vegetarian main or brunch dish.
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 1 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 at 350 degrees F for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.
