Golden Rice Pie
Experience comfort food with a vibrant twist in this Golden Rice Pie, a savory, cheese-filled creation that’s as satisfying as it is stunning. Crafted with aromatic basmati rice, a medley of sautéed vegetables, and a luscious blend of Parmesan and mozzarella cheeses, this dish is elevated by warm spices like turmeric and cumin, which lend it its signature golden hue. Nestled in a flaky pie crust and baked to golden perfection, this pie offers a delightful balance of creamy, cheesy richness and bright, earthy flavors. Easy to prepare and perfect for a weeknight dinner or an elegant brunch centerpiece, this recipe is a show-stopper that pairs beautifully with a simple green salad or a dollop of Greek yogurt. With just 25 minutes of prep time, Golden Rice Pie is a must-try for lovers of comforting vegetarian meals with a flavorful twist!
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Recipe Information
Ingredients
- 3 cups cooked basmati rice
- 3 pieces large eggs
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 2 tablespoons unsalted butter
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cloves minced garlic
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 piece store-bought or homemade pie crust
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil and butter in a large skillet over medium heat.
Add the diced onion and cook until translucent, about 4-5 minutes.
Stir in the garlic, carrots, turmeric, cumin, salt, and black pepper. Cook for another 3-4 minutes until the carrots begin to soften.
Add the peas and cook for an additional 2 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the cooked rice, Parmesan cheese, mozzarella cheese, parsley, and the cooked vegetable mixture.
Whisk the eggs in a small bowl and fold them into the rice mixture until fully incorporated.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
Pour the rice and vegetable mixture into the pie crust and spread it evenly, pressing down gently.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and slightly crisp.
Let the pie cool for 10 minutes before slicing and serving.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 349 mg | 27% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
