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Fluffy Spring Rice Pie Delight

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A light and satisfying homemade veggie pie featuring a fluffy rice base combined with fresh spring vegetables, perfect for a cozy and easy meal.

Ingredients

Scale
  • 1 cup long-grain white rice (about 200g), rinsed (jasmine rice recommended)
  • 2 cups water (480ml)
  • 1 tablespoon olive oil or unsalted butter
  • Salt, to taste
  • 2 large eggs, beaten (room temperature)
  • 1/2 cup grated Parmesan cheese (optional)
  • 1 medium zucchini, diced
  • 1 cup fresh peas (or frozen, thawed)
  • 1 large carrot, finely chopped
  • 1 small red bell pepper, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped mint
  • Salt and freshly ground black pepper, to taste
  • Optional toppings:
  • 1/4 cup breadcrumbs (for a crunchy top)
  • Extra Parmesan for sprinkling

Instructions

  1. Cook the rice: In a medium saucepan, bring 2 cups (480ml) of water to a boil. Add the rinsed 1 cup (200g) of jasmine rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes to steam. Fluff with a fork.
  2. Prepare the vegetables: While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the rest of the vegetables: Toss in the diced zucchini, carrot, red bell pepper, and peas. Cook, stirring occasionally, for about 5-7 minutes until veggies are tender but still vibrant. Season with salt and freshly ground black pepper. Remove from heat and stir in the fresh parsley and mint. Set aside to cool slightly.
  4. Combine rice and binding ingredients: In a large mixing bowl, combine the cooked rice, beaten eggs, olive oil or butter (1 tablespoon), and grated Parmesan if using. Mix thoroughly.
  5. Mix in vegetables: Gently fold the sautéed vegetable mixture into the rice mixture until well combined. Taste and adjust seasoning if needed.
  6. Prepare the pie dish: Lightly grease your pie dish with olive oil or butter. Pour the rice and vegetable mixture into the dish, spreading it out evenly.
  7. Add toppings (optional): Sprinkle breadcrumbs and extra Parmesan over the top for a crunchy, golden crust.
  8. Bake: Preheat your oven to 375°F (190°C). Place the pie dish on the middle rack and bake for 25-30 minutes, or until the top is lightly browned and the pie sets. The pie should be firm but still a little springy to the touch.
  9. Rest and serve: Remove from oven and let the pie rest for about 10 minutes before slicing.

Notes

Rinse rice before cooking to avoid gummy texture. Keep vegetable sauté heat moderate to avoid mushiness. Fold veggies gently into rice mixture to maintain fluffiness. Tent with foil if top browns too quickly. Rest pie 10 minutes before slicing for best texture. For gluten-free, omit breadcrumbs or use gluten-free alternatives. Vegan version uses flaxseed egg and omits dairy.

Nutrition

Keywords: spring rice pie, veggie pie, homemade veggie pie, easy rice pie, spring vegetables, fluffy rice pie, vegetarian pie

Find it online: https://avabake.com/fluffy-spring-rice-pie-delight-recipe-easy-homemade-veggie-pie/