Best 2 Vegetable Rice Pie Recipes
Vegetable Rice Pie is a delectable dish that offers a perfect balance of flavors and textures. It is a versatile dish that can be customized based on your preferences and the vegetables that are in season. This savory dish made with rice, vegetables, and a creamy sauce is a comforting meal that can be enjoyed for breakfast, lunch, or dinner. With its golden-brown crust, tender vegetables, and creamy filling, this pie is a sure crowd-pleaser.
Let's cook with our recipes!
VEGETABLE RICE PIE
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.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- 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 : Calories 230 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 362mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
VEGETABLE RICE PIE
This delicious rice pie will be on my Easter table. It makes a tasty side dish with the rest of the fixings you may be having. I make this a lot for Church dinners and always gets great reviews. Enjoy!
Provided by Cassie *
Categories Rice Sides
Time 50m
Number Of Ingredients 16
Steps:
- 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.
- 3. Bake, uncovered, at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.
Tips:
- Prepare your vegetables in advance: Chop, dice, or slice your vegetables before you start cooking to save time and ensure they cook evenly.
- Use a variety of vegetables: The more vegetables you use, the more flavorful and nutritious your pie will be. Consider using a mix of vegetables, such as carrots, celery, onion, bell pepper, and mushrooms.
- Don't overcook your vegetables: Overcooked vegetables will be mushy and lose their flavor. Cook them until they are tender-crisp, about 5-7 minutes.
- Use a good quality rice: The type of rice you use will affect the texture of your pie. Use a medium-grain rice, such as arborio or carnaroli, for a creamy texture. A long-grain rice, such as basmati or jasmine, will give you a more fluffy texture.
- Season your pie well: Don't be afraid to add plenty of salt and pepper to your pie. You can also add other herbs and spices, such as garlic powder, onion powder, or dried thyme.
- Let your pie cool before serving: This will help the pie to set and make it easier to slice.
Conclusion:
Vegetable rice pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and rice, and it's also a good source of fiber, vitamins, and minerals. With a few simple tips, you can make a vegetable rice pie that's both flavorful and nutritious.
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