Sage & Spring Veggies Pie in a Brown Rice Crust
Ready In: 1 hr 25 mins
Serves: 6-8
Ingredients
Base
- 1 cup raw brown rice
- 1 (14 1/2ounce) can low sodium chicken broth or 1 (14 1/2ounce) can homemade chicken stock
- water, as needed
- 1 large egg, lightly beaten
- 1⁄4 teaspoon salt or 1⁄4 teaspoon seasoning salt, to taste
- 1⁄8 teaspoon ground black pepper, to taste
- 1⁄2 cup shredded cheese (such as Monterey Jack, Cheddar, etc)
Filling
- 3 extra large eggs or 4 large eggs
- 3⁄4 cup buttermilk
- 1 tablespoon all-purpose flour
- 1⁄2 cup shredded cheese (any flavor, your choice)
- fresh ground black pepper, to taste
- 1⁄2-3⁄4 teaspoon salt or 1⁄2-3⁄4 teaspoon seasoning salt, to taste
- 10 leaves fresh sage, minced,divided plus
- 3 leaves fresh sage, for garnish,left whole
- 1 cup zucchini, thinly sliced,1 medium
- 2 cups raw sweet potato, peeled,shredded,1 medium
- 1 tablespoon extra virgin olive oil
- 2 teaspoons unsalted butter
- 3 -4 cloves garlic, minced
- 1 cup cooked bulk turkey sausage, drained well,crumbled
Directions
- 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 manufacturers directions, about 40 minutes.
- While rice is steaming in the rice cooker, you can get started on the veggies and the sausage.
- If you have not already done so, cook sausage, drain, and set aside to cool.
- Heat a large skillet over medium high heat, then add oil and butter.
- 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.
- 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.
- At this point, the rice should be almost ready.
- Preheat oven to 375°F.
- Once rice has cooked fully, allow it to cool slightly, then stir in ½ cup cheese, salt and pepper to taste, and the egg.
- Press into the bottom and up the sides of a 9 pie plate or 9" square glass casserole dish.
- Sprinkle cooked sausage over the top, then cover with the sautéed zucchini mixture (discarding the juices).
- Whisk together eggs, buttermilk,flour, the remaining minced sage leaves, and ½ cup shredded cheese and pour over the top.
- If desired, garnish with 3 additional whole sage leaves in the center of the pie (optional).
- Bake in preheated oven for about 30 minutes, until filling is set.
- Let cool slightly before serving.
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