Vegetable Rice Pie

Cassie *


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!


★★★★★ 1 vote

6 - 8
20 Min
30 Min


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  • 1 - 1/2 c
    cooked long grain rice
  • 1/2 c
    grated, parmesan cheese
  • 1/4 c
  • 1/4 c
    finely chopped onions

  • 1 c
    chopped fresh broccoli
  • 1 c
    chopped fresh cauliflower
  • 1 c
    chopped carrots
  • 1/4 c
    chopped onion
  • 1/4 c
  • 3 Tbsp
    all purpose flour
  • 1 c
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 c
    grated, parmesan cheese

How to Make Vegetable Rice Pie


  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.

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About Vegetable Rice Pie

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