Mum’s Vegetarian Rice Pie
Try this simple recipe out for Meatless Monday; quick to prepare it is great served as a main with a simple salad or steamed veggies.
When my family gets together it is usually involves a good amount of delicious food and animated conversation. With my mother and I both vegetarians there is always plenty of veggie food to share around and my Mum’s Rice Pie is an established well loved favourite. Everyone loves this tasty pie, usually cut up into squares and served on a platter as part of our buffet of delicious foods, there is rarely any left over.
A simple and easy vegetarian rice recipe that is effortless to prepare and is full of great tasty and healthy vegetables. It is so very tasty and fantastic hot or cold; which makes it perfect for BBQ’s, dinner parties or a lunchtime get together. Serve it hot from the oven in wedges or prepare it ahead of time and serve cold sliced into squares. Great the next day in your lunchbox too.
Mum always uses cheddar cheese where I have substituted feta so choose which cheese you prefer. I also used red onion instead of spring onions, so again, use what you prefer. The yoghurt really adds to the wonderful ‘tasty’ quality of the pie; make sure you use a natural set thick yoghurt. Use a brown rice or medium grain white rice for best results. Thanks so much Mum for all the wonderful dinners hosted from your veggie kitchen and for this wonderful simple and simply delicious Vegetarian Rice Pie. Xo
Mum’s Rice Pie
Preparation time: 10mins // Baking Time: 45mins // Serves 6-8
- ¾ cup rice (brown or medium grain white)
- 200g (7 oz) vegetarian feta cheese
- ¼ cup vegetarian parmesan or tasty cheese, grated
- ½ red onion or 2 spring onions, diced
- 2 zucchini, grated
- 1 red capsicum (bell pepper), diced
- 425g (15 oz) tin asparagus, drained
- ¼ cup pinenuts, toasted
- 3 eggs, lightly beaten
- 1 cup natural set yoghurt
Pre-heat the oven to 180°C/356°F
Cook the rice in rapidly boiling water until just tender, drain and rinse under cold water.
Combine all the ingredients well in a large bowl and season with a little fresh cracked pepper and sea salt to taste.
Turn pie mixture into a 23cm/9 inch pie dish and sprinkle with a little extra grated cheese.
Bake in moderate oven for 40-50 minutes until firm and top golden.
Serve hot cut into wedges or allow to cool and slice into squares. YUM!!