Curried Vegetable Pie With Rice Crust |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is quite a simple pie to make; more like a quiche in look I guess. A friend brought this over just after I'd had my second baby and I asked her for the recipe as soon as we'd tasted it. My 3 y.o. loves it too (with less curry powder) Don't be too precious about the ingredients - just add whatever veg you have on hand. Ingredients:
3/4 cup cooked brown rice or 3/4 cup cooked long-grain rice |
60 g butter |
1 egg |
1/4 cup parmesan cheese (grated) |
1 tablespoon butter, extra |
1 onion |
1 carrot |
1 zucchini |
1 small red capsicum, chopped finely |
1 teaspoon curry powder |
1/4 teaspoon turmeric |
50 g broccoli (cut into florets) |
1/2 cup sour cream |
1/2 cup milk |
1/4 cup parmesan cheese, grated (extra) |
2 eggs, lightly beaten |
Directions:
1. Preheat oven to 180 degrees Celsius.
2. Crust:.
3. Rinse cooked rice in cool water and drain.
4. Combine rice, butter, egg and cheese and mix well.
5. Press into a greased 9 pie dish.
6. Filling:.
7. Heat extra butter in a med-large saucepan.
8. Cook vegetables and spices for about 3 minute.
9. Combine remaining ingredients in a bowl and mix well.
10. Transfer veg into rice base and cover egg mix.
11. Cook in a moderate oven for about 40 min, or until set.
12. Serve hot with a salad.
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