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    You are in: Home / Recipes / Sage & Spring Veggies Pie in a Brown Rice Crust Recipe
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    Sage & Spring Veggies Pie in a Brown Rice Crust

    Sage & Spring Veggies Pie in a Brown Rice Crust. Photo by HeatherFeather

    1/1 Photo of Sage & Spring Veggies Pie in a Brown Rice Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    HeatherFeather's Note:

    Flavored with fresh sage and buttermilk, this colorful pie looks very pretty and would be a nice item to serve at a brunch or for a light supper. Use any type of cheese you like best - or a mixture of several types. (Note:If you don't have a rice cooker, just cook the rice as you normally would, only using chicken broth in place of water.) Cook time assumes you will be cooking the rice at the same time as you are prepping and cooking the veggies.

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    1. 1
      Pour chicken broth into a glass measure, adding enough cold water to make 2 cups, then pour into a rice cooker along with brown rice and stir; cook in rice cooker according to manufacturer’s directions, about 40 minutes.
    2. 2
      While rice is steaming in the rice cooker, you can get started on the veggies and the sausage.
    3. 3
      If you have not already done so, cook sausage, drain, and set aside to cool.
    4. 4
      Heat a large skillet over medium high heat, then add oil and butter.
    5. 5
      When butter has melted, add sliced zucchini and shredded raw potato, and about ½ tsp salt, a few grinds of black pepper, and sauté until zucchini begins to soften, about 5 minutes.
    6. 6
      Add half of the minced sage leaves and the garlic and continue to sauté until the sweet potato starts to also soften and wilt slightly, about another 5 minutes, tasting and adding more salt and pepper if needed, no more than 1/2 tsp; set aside and let cool slightly in a mesh strainer set over a bowl, to catch juices.
    7. 7
      At this point, the rice should be almost ready.
    8. 8
      Preheat oven to 375°F.
    9. 9
      Once rice has cooked fully, allow it to cool slightly, then stir in ½ cup cheese, salt and pepper to taste, and the egg.
    10. 10
      Press into the bottom and up the sides of a 9” pie plate or 9" square glass casserole dish.
    11. 11
      Sprinkle cooked sausage over the top, then cover with the sautéed zucchini mixture (discarding the juices).
    12. 12
      Whisk together eggs, buttermilk,flour, the remaining minced sage leaves, and ½ cup shredded cheese and pour over the top.
    13. 13
      If desired, garnish with 3 additional whole sage leaves in the center of the pie (optional).
    14. 14
      Bake in preheated oven for about 30 minutes, until filling is set.
    15. 15
      Let cool slightly before serving.

    Ratings & Reviews:

    • on September 30, 2007


      Wow, what a great way to prepare veggies. I have to admit though that I used white rice for the crust and yukon gold potatoes instead of sweet potatoes. Results were outstanding. Easy to make and delicious, I will be making it again. Thanks a lot.

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    • on July 25, 2004


      Thought this was really good! I loved the idea of using a brown rice base for crust, and will definitely repeat that in future quiches that I make. Good mix of flavors-- the turkey sausage goes paricularly well with the sweetpotato and sage. I might next time reduce the amount of sweetpotato to 1 c, and add some mustard powder and / or paprika to the custard. I used egg whites, and for cheeses, I selected reduced fat cheddar and parmesan.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2004


      Yummy! It was a hit with my family. Love the brown rice crust. The flavor of the sage really comes through. I will make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sage & Spring Veggies Pie in a Brown Rice Crust

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 334.0
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 5.6 g
    Cholesterol 174.5 mg
    Sodium 606.7 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 2.7 g
    Sugars 4.3 g
    Protein 14.4 g

    The following items or measurements are not included:

    fresh sage

    fresh sage

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