I had some leftover roasted vegetables that needed some jazzing up so I used them as the filling in a rice pie. It’s important that the rice crust is firm so that that the pie stays intact.
Here’s the recipe for broc-cauli rice pie.
Ingredients:
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1 cup of Basmati rice
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1/2 cup of roasted broccoli
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1 cup of roasted cauliflower
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6 eggs
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1 cup of shredded mozzarella cheese
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6 cloves of roughly chopped garlic
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1 cup of chopped parsley
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salt
Method:
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Heat the oven to 375°F.
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Following the brand instructions, cook the Basmati rice in an oven safe pan that is approximately 9 inches wide. While it’s still warm add 1/4 cup of shredded cheese, 2 beaten eggs, garlic, and 1/4 cup of parsley.
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Mix everything thoroughly and form a rice crust on the bottom and sides of the pan. Bake it in the oven for around 12 minutes to set the crust.
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Put the roasted vegetables in this crust. Combine 4 beaten eggs, remaining cheese and parsley and salt to taste and spread it over the vegetables.
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Bake in the oven for 30 minutes.
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