Rice Crust Vegetarian Pie
A very veggie pie.
Ingredients
- 150 g Sunlong Long Graine Rice
- 2 cups Hot Water
- 1 Tbsp Fresh Parsley Chopped
- 1 Pinch Pepper to taste
- 1/2 cup Zucchini Thickly sliced
- 1/2 cup Pumpkin Diced
- 1/2 cup Broccoli Florets
- 1/2 cup Red Capsicum Chopped
- 20 g Plain Flour
- 1 cup Skim Milk
- 60 g Reduced Fat Cheese Grated
- 3 pcs Eggs
Instructions
- Preheat oven to 180°C.
- Place Sunlong Long Grain Rice and hot water in a microwave and oven proof 23cm pie plate. Microwave on HIGH power for 15 minutes, stirring occasionally. Allow to stand for 5 minutes.
- Beat one egg, parsley and pepper into the rice with a fork. Press the rice mixture against the base and sides of pie plate.
- Arrange the vegetables in the rice case. Cover with plastic wrap and microwave on HIGH power for 5 minutes or until the vegetables are tender.
- Whisk two eggs into flour, one at a time, until smooth. Mix in skim milk and season to taste. Pour egg mixture into the rice crust and sprinkle with cheese.
- Bake for 45 minutes or until set. Serve warm or cool.
NUTRITIONAL INFO
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