Cauliflower, Zucchini and Rice Pie

  • Active Time 20m
  • Total Time 3h 30m

Makes 6 side-dish or 4 main-dish servings

This vegetable pie will remind you of a quiche without a crust. Hearty enough for an entrée, it may also be served as a side dish or even a warming breakfast. A layer of wheat germ adds crunch and keeps the custard from sticking to the dish.

ingredients

  • 2/3-1 cup water
  • 1/3 cup dry long-grain white rice, brown rice or pearl barley
  • 1/4 teaspoon salt
  • 1/2 cup shredded zucchini
  • 1/2 cup finely chopped cauliflower or broccoli
  • 1 onion, chopped
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed
  • 2 tablespoons margarine or butter
  • 3 beaten eggs
  • 1 1/2 cups half and half, light cream or milk
  • 4 tablespoons grated Parmesan or Romano cheese
  • 1 tablespoon toasted wheat germ

directions

In a medium saucepan, bring the water to a boil (use 2/3 cup water for white or brown rice or 1 cup water for barley). Add the rice or barley and salt. Return to a boil; reduce heat. Cover and simmer till the rice is tender, allowing 15 minutes for long-grain rice, 35 minutes for brown rice and 45 minutes for barley. Remove from heat. Let stand, covered, for 5 minutes.

In a medium saucepan, cook and stir the zucchini, cauliflower or broccoli, onion and basil in hot margarine or butter for 3-5 minutes, or till the vegetables are tender but not brown. Stir in the rice, eggs, half-and-half, light cream or milk and 2 tablespoons cheese.

Generously grease a 9-inch pie plate or quiche dish. Sprinkle evenly with wheat germ. Turn the vegetable-rice mixture into the prepared pie plate or quiche dish. Sprinkle with the remaining cheese. Bake, uncovered, in a preheated 350 degrees F oven for 30-35 minutes, or till a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting into wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 503

nutrition information per serving

222 calories; 15g total fat; 142mg cholesterol; 235mg sodium; 14g carbohydrates; 1g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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