Rice Vegetable Pie Recipe

Name: Rice Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/3 cup uncooked long grain rice; 2 tablespoons grated Parmesan cheese; 2 tablespoons finely chopped onion; 2 tablespoons mayonnaise; 1/2 cup chopped cauliflower; 1/2 cup chopped carrot; 1/2 cup chopped fresh broccoli; 1 tablespoon water; 2 tablespoons mayonnaise; 2 tablespoons finely chopped onion; 1-1/2 teaspoons all-purpose flour; 1/8 teaspoon salt; Dash pepper; 1/2 cup 2% milk; 1/4 cup grated Parmesan cheese

Servings: persons

1/3 cup uncooked long grain rice
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped onion
2 tablespoons mayonnaise
1/2 cup chopped cauliflower
1/2 cup chopped carrot
1/2 cup chopped fresh broccoli
1 tablespoon water
2 tablespoons mayonnaise
2 tablespoons finely chopped onion
1-1/2 teaspoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1/2 cup 2% milk
1/4 cup grated Parmesan cheese

1
Cook rice according to package directions. Combine the rice, cheese, onion and mayonnaise; press onto the bottom and up the sides of a greased 7-in. pie plate. Set aside.
2
In a microwave-safe bowl, combine the cauliflower, carrot, broccoli and water. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain.
3
In a small saucepan, combine the mayonnaise, onion, flour, salt and pepper until blended; cook and stir until bubbly. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables. Pour into crust; sprinkle with cheese.
4
Bake at 350u00b0 for 25-30 minutes, or until crust edges begin to brown. Let stand for 10 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup uncooked long grain rice, 2 tablespoons grated Parmesan cheese, 2 tablespoons finely chopped onion, 2 tablespoons mayonnaise, and more.

Yes, Rice Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Vegetable Pie

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