Best Rice Vegetable Pie Recipes

CURRIED VEGETABLE PIE WITH RICE CRUST

Curried Vegetable Pie With Rice Crust image

This is quite a simple pie to make; more like a quiche in look I guess. A friend brought this over just after I'd had my second baby and I asked her for the recipe as soon as we'd tasted it. My 3 y.o. loves it too (with less curry powder) Don't be too precious about the ingredients - just add whatever veg you have on hand.

Provided by Bungy

Categories Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup cooked brown rice or 3/4 cup cooked long-grain rice
60 g butter
1 egg
1/4 cup parmesan cheese (grated)
1 tablespoon butter, extra
1 onion
1 carrot
1 zucchini
1 small red capsicum, chopped finely
1 teaspoon curry powder
1/4 teaspoon turmeric
50 g broccoli (cut into florets)
1/2 cup sour cream
1/2 cup milk
1/4 cup parmesan cheese, grated (extra)
2 eggs, lightly beaten

Steps:

Preheat oven to 180 degrees Celsius.
Crust:.
Rinse cooked rice in cool water and drain.
Combine rice, butter, egg and cheese and mix well.
Press into a greased 9" pie dish.
Filling:.
Heat extra butter in a med-large saucepan.
Cook vegetables and spices for about 3 minute.
Combine remaining ingredients in a bowl and mix well.
Transfer veg into rice base and cover egg mix.
Cook in a moderate oven for about 40 min, or until set.
Serve hot with a salad.

Nutrition Facts : Calories 266.8, Fat 20, SaturatedFat 11.6, Cholesterol 150.8, Sodium 267.7, Carbohydrate 13.5, Fiber 1.9, Sugar 2.8, Protein 9.4

VEGETABLE RICE PIE

Vegetable Rice Pie image

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

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
Pinch pepper
1/2 cup grated Parmesan cheese

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.

RICE VEGETABLE PIE

Rice Vegetable Pie image

When craving a meatless meal, we look no further than this creative pie, writes Hazel Porter from Sublimity, Oregon. Rice and cheese make an excellent crust and the pie stays creamy after baking.

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 3 servings.

Number Of Ingredients 16

Ingredients

1/3 cup uncooked long grain rice
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped onion
2 tablespoons mayonnaise
FILLING:
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

Steps:

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., 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., 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., Bake at 350° for 25-30 minutes, or until crust edges begin to brown. Let stand for 10 minutes before serving.

Nutrition Facts :

VEGETABLE RICE PIE

Vegetable Rice Pie image

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

Ingredients

CRUST
1 - 1/2 c cooked long grain rice
1/2 c grated, parmesan cheese
1/4 c mayonnaise
1/4 c finely chopped onions
FILLING
1 c chopped fresh broccoli
1 c chopped fresh cauliflower
1 c chopped carrots
1/4 c chopped onion
1/4 c mayonnaise
3 Tbsp all purpose flour
1 c milk
1/2 tsp salt
1/4 tsp pepper
1/2 c grated, parmesan cheese

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.