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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Great side dish or main dish for vegetarians. The rice crust is a nice addition to the vegetables. Ingredients:
crust |
1-1/2 cups cooked long grain rice |
3/4 cup grated parmesan cheese |
1/4 cup mayonnaise |
1/4 cup onions, finely chopped |
filling |
1 cup fresh broccoli, chopped |
1 cup fresh cauliflower, chopped |
1 cup chopped carrots |
1/4 cup chopped onions |
1/4 cup mayonnaise |
3 tablespoons all-purpose flour |
1 cup milk |
salt and pepper to taste |
3/4 cup grated parmesan cheese |
Directions:
1. In a bowl, combine crust ingredients and mix well.
2. Press into the bottom and up the sides of a greased 9-inch pie plate.
3. Set aside.
4. In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender. Drain well.
5. In another saucepan, combine mayonnaise and flour until smooth.
6. Cook and stir until bubbly.
7. Gradually add milk, salt and pepper.
8. Cook and stir over medium heat until thick, about 3 minutes.
9. Stir into the drained vegetables.
10. Pour into the crust.
11. Sprinkle with cheese.
12. Bake at 350° for 30-40 minutes or until crust edges begin to brown.
13. Let stand for about 10 minutes before serving.
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