Rice Vegetable Pie

15 ingredients
4 steps

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

Directions

  1. 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. 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. 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. 4
    Bake at 350° for 25-30 minutes, or until crust edges begin to brown. Let stand for 10 minutes before serving.

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