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Rice and Veggie Alfredo Pie PDF Print E-mail
(14 votes, average 4.21 out of 5)
Thursday, 11 August 2011 00:00

Printable Recipe

CRUST:

2 cups cooked rice (cooked in chicken broth)
1/3 cup grated Parmesan cheese
1/3 cup mayonnaise
 
FILLING:

1½ cups milk
2 tablespoons cornstarch
1/3 cup mayonnaise
1/2 cup grated Parmesan cheese + additional 2 tablespoons for topping
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 oz) bag California Blend vegetables (broccoli, cauliflower and carrots)

    Preheat oven to 350°F.
    Combine rice, 1/3 cup Parmesan and 1/3 cup mayonnaise.  Press into a lightly greased 10" pie plate or 2 quart casserole dish.   Set aside.
     Combine milk and cornstarch in a large saucepan.  Stir until cornstarch is dissolved and mixture is smooth.  Add 1/3 cup of mayonnaise, 1/2 cup of Parmesan salt and pepper.  Cook over medium heat, stirring frequently until thick and bubbly.  Chop vegetables into smaller pieces.  Add to sauce mixture.  Stir to combine.  Pour mixture over rice in pie plate.  Sprinkle remaining 2 tablespoons Parmesan on top.
    Bake for 30-35 minutes or until top is lightly browned.  Let stand for 10 minutes before serving.

Serves 6-8.
 
Based on a recipe from Cooking for 2 Magazine.


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