Rice and Vegetable Pie

This is a favourite recipe in our house; it’s one my mum used to cook. It’s a great way to use up vegies in the fridge and that little bit of rice you’ve got leftover from the curry the night before, and there’s a lot of flexibility to use your favourite flavours or whatever needs using up!

I bought a slice of this into work the other day and had two of my colleagues ask for the recipe, so here it is!

Rice and Vegetable Pie

 Ingredients:

2 cups of cooked brown rice (white rice works just as well)

2 cups of grated or finely chopped vegetables (use whatever you have to hand, favourites in our house are carrot, pumpkin, silverbeet, mushrooms, broccoli and cauliflower)

1 large onion, chopped finely

½ cup of chopped parsley (and/or other fave fresh herbs, we use marjoram, sage and oregano because that’s what we have growing in the garden. You could also use basil, coriander, rocket or whatever you like!)

4 eggs, beaten

1 cup of grated cheese plus a bit more to sprinkle on the top

2 teaspoons of powdered stock (if you prefer to use liquid stock, cook your rice in it so it takes up the flavour but doesn’t make your pie soggy)

Your fave herbs, spices and seasoning to taste (we use coriander powder and cardamom, and a lot of salt and pepper.)

 Method:

Place all ingredients in a large bowl and mix thoroughly.

Lightly grease a pie plate and place mixture in it.

Top with some grated cheese and bake at 180°C for about 45mins (my oven is a bit shonky too, so I’d check on your pie at about half an hour, if I were you, and adjust the cooking times accordingly.)

Enjoy! The pie can be eaten hot or cold. We usually have it for dinner with a salad and then take a slice to work in our lunch boxes. Also great for picnics.