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Vegetable Rice Pie Recipe

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Creamy Rice Pie 12 Tomatoes
Creamy Rice Pie 12 Tomatoes from 12tomatoes.com

Description

This vegetable rice pie is a perfect dish for those who want to try something different from the usual pies. This dish is a perfect blend of veggies, rice, and cheese, which makes it a healthy and tasty option for lunch or dinner. The crust of this pie is made with rice, which makes it gluten-free and perfect for those who are allergic to wheat.

Prep Time

The prep time for this vegetable rice pie recipe is around 30 minutes.

Cook Time

The cook time for this vegetable rice pie recipe is around 1 hour.

Ingredients

For the crust:
  • 2 cups of cooked rice
  • 1 egg
  • 1/4 cup of grated Parmesan cheese
  • 1/4 cup of breadcrumbs
  • 1/4 teaspoon of salt
For the filling:
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup of broccoli florets, chopped
  • 1 cup of grated cheddar cheese
  • 1/4 cup of milk
  • 2 eggs
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper

Equipment

  • 9-inch pie dish
  • Large skillet
  • Bowl
  • Whisk

Method

1. Preheat the oven to 375°F. 2. In a bowl, mix together the cooked rice, egg, grated Parmesan cheese, breadcrumbs, and salt. 3. Spread the rice mixture evenly on the bottom and sides of a 9-inch pie dish, using your fingers or the back of a spoon. 4. Bake the crust for 10 minutes, then remove from oven and set aside. 5. In a large skillet, heat some oil over medium heat. Add the chopped onions and minced garlic, and cook for 2-3 minutes until fragrant. 6. Add the diced bell pepper, diced zucchini, and chopped broccoli florets to the skillet. Cook for 5-7 minutes until the veggies are tender. 7. In a bowl, whisk together the eggs, milk, salt, and black pepper. 8. Add the cooked veggies and grated cheddar cheese to the bowl with the eggs. Mix well. 9. Pour the veggie and egg mixture over the rice crust in the pie dish. 10. Bake for 40-45 minutes, or until the filling is set and the top is golden brown. 11. Let the pie cool for a few minutes before slicing and serving.

Notes

You can use any veggies of your choice for the filling, depending on what's in season or what you have on hand. You can also add some herbs like thyme or basil to the filling for added flavor.

Nutrition Info

This vegetable rice pie recipe serves 6. Each serving contains:
  • Calories: 257
  • Protein: 14g
  • Carbohydrates: 24g
  • Fat: 11g
  • Sugar: 4g
  • Sodium: 518mg

Recipe Tips

Make sure to cook the veggies until they are tender, but not mushy. You want them to retain some texture in the pie. If you want a crispier crust, you can bake it for an additional 5-10 minutes before adding the filling. This vegetable rice pie is a great option for meal prep. You can make it ahead of time and store it in the fridge for up to 3 days. Simply reheat in the oven or microwave before serving.

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