Vegetable Rice Pie
A savory vegetable rice pie with cheesy and creamy flavors, perfect for a quick lunch or light dinner that appeals to vegetarians and rice lovers alike.
Ingredients
Instructions
- Combine cooked rice, grated Parmesan cheese, 1/4 cup Miracle Whip salad dressing, and beaten egg; mix well.
- Press the mixture onto the bottom and sides of a 9-inch pie plate to form a crust.
- Set aside before filling or baking as desired.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for Miracle Whip. You can also use any leftover cooked vegetables to add more flavor and nutrition. If you need a gluten-free option, replace the flour with a gluten-free blend. Make sure to press the rice mixture firmly to create a sturdy crust. This recipe is a great way to use up leftover rice from dishes like Stir-Fried Rice.
Serving Suggestions
Serve this Vegetable Rice Pie warm or at room temperature as a main dish, and pair it with a fresh garden salad or steamed vegetables for a complete meal. It also makes a great side dish for grilled meats or can be served as part of a buffet spread. For a comforting dessert, consider following it up with Shannon'S Blueberry Muffins(Fat-Free).
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat the entire pie in a preheated oven at 350°F for about 15-20 minutes. Ensure it’s heated evenly for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Rice Pie contains roughly 599 calories, with 16g protein, 111g carbohydrates, and 11g fat. It is an excellent source of protein (31% of the Daily Value), calcium (30% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2565mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the crust and filling a day in advance. Simply assemble the pie and cover it tightly with plastic wrap in the refrigerator. When ready to bake, remove the wrap and bake as directed. This allows the flavors to meld while saving you time on the day of serving.
What type of rice works best for this recipe?
Any type of cooked rice works, but long-grain rice like basmati or jasmine gives a light texture, while short-grain rice is stickier and holds together better. Use what you have on hand, but avoid instant rice as it may not hold the structure needed for the pie.
Can I freeze the Vegetable Rice Pie?
Yes, you can freeze the pie before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil. To bake, just add a few extra minutes to the cooking time. If freezing after baking, allow it to cool completely, then wrap and store for up to 2 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).