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Vegetable Rice Pie

By: Debbie Christensen  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 84 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 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
  • 1 pinch pepper
  • 1/2 cup grated Parmesan cheese

Directions

  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 degrees F for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.

Footnotes

  • Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by Ron 
Very interesting dish - with the rice 'crust'. Not too difficult to make other than a lot of... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2008 by Jaycee 
Easy to make,but bland.It needs a spice other than salt and pepper but i'm not experienced... MORE

 
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