Rice Crusted Veg Pie
Recipes > vegetarianThis low fodmap, low fat rice crusted pie makes a delicious accompaniment to any protein. It also makes a great dish when asked to bring a plate to share for a meal with others.
Ingredients
- 150g long grain rice
- 2 cups hot water
- 1 tablespoon parsley
- 2 cups mixed vegetables diced [I use pumpkin, zucchini and carrot]
- 1 cup skim milk
- 60g grated low fat cheese [I use Coles Light Mozzarella]
- 3 eggs
- Salt and pepper to taste
Method
- Preheat oven to 180°C. Lightly spray a loaf tin
- Place rice and hot water in a microwave and oven proof 23cm pie plate and microwave on high for 15 minutes, stirring occasionally. Allow to stand for 5 minutes.
- Beat one egg and stir into the rice mixture with the parsley, salt and pepper to taste. Press the rice mixture against the base and sides of the pie plate.
- Arrange the vegetables over the rice case, cover with wrap and microwave for 5 minutes or until the vegetables are tender.
- Whisk the two remaining eggs into the flour until smooth. Mix in the skim milk and pour over the rice crust. Sprinkle with cheese.
- Bake for 45 minutes or until set.