Gluten Free Vegetable Pie

Recipe by mum to liam
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READY IN: 1hr 15mins
SERVES: 4
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup rice
  • 1 12
    cups hot water
  • 1
    tablespoon fresh parsley, chopped
  • 2
    cups of chopped vegetables (zucchini, pumpkin, broccoli, capsicum)
  • 20
    g rice flour
  • 1
  • salt & pepper
  • 60
    g reduced-fat cheese, grated
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DIRECTIONS

  • Place rice and hot water in microwave and oven proof pie plate. Microwave on HIGH (100%) power for 15 minutes, stirring occasionally. Stand for 5 minutes.
  • Use a fork to blend one egg, parsley, pepper into the rice. Press mixture against the sides of the pie plate.
  • Arrange vegetables in the rice case. Cover with plastic wrap and microwave on HIGH (100%) power for 5 minutes or until vegetables are tender.
  • Whisk remaining eggs into flour, one at a time until smooth. Add milk and seasonings. Pour mixture into rice crust and sprinkle with cheese.
  • Bake pie in a moderate oven (180°C) for 45 minutes until set. Serve warm or cool.
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