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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I like all kinds of rice dishes, so I was pleased when I found this recipe. My husband, Stan, and I have a small country farm, where we grow three kinds of apples. Ingredients:
crust: |
1-1/2 cups cooked long grain rice |
1/2 cup grated parmesan cheese |
1/4 cup mayonnaise |
1/4 cup finely chopped onion |
filling: |
1 cup chopped fresh broccoli |
1 cup chopped fresh cauliflower |
1 cup chopped carrots |
1/4 cup chopped onion |
1/4 cup mayonnaise |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup milk |
1/4 teaspoon salt |
pinch pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
2. In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese.
3. Bake, uncovered, at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving. Yield: 6-8 servings.
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