Sage Spring Veggies Pie in a Brown Rice Crust
Delight in the flavors of spring with this Sage Spring Veggies Pie in a Brown Rice Crust, a wholesome, gluten-free dish that’s as beautiful as it is delicious. This recipe transforms a humble base of cooked brown rice, Parmesan, and egg into a golden, crispy crust, perfectly complementing the creamy ricotta and vibrant medley of fresh zucchini, asparagus, carrots, and spinach. Enhanced with aromatic sage and a touch of nutmeg, this pie is a celebration of earthy, seasonal ingredients. Perfect for brunch, a light dinner, or a healthy meal prep option, it’s a nutrient-packed way to savor the essence of springtime in every bite.
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Recipe Information
Ingredients
- 2 cups Brown rice (cooked)
- 2 large Eggs
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 1 medium Zucchini (sliced thin)
- 1 bunch Asparagus (trimmed and cut into 1-inch pieces)
- 2 medium Carrots (peeled and sliced thin)
- 1 small Yellow onion (thinly sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh sage (chopped)
- 2 cups Spinach (fresh)
- 1 cup Ricotta cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional, freshly grated)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish lightly with olive oil.
In a medium bowl, combine the cooked brown rice, 1 beaten egg, and grated Parmesan cheese. Mix until well combined.
Press the rice mixture evenly into the bottom and up the sides of the prepared pie dish, forming the crust. Bake for 10 minutes, then set aside to cool.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until softened, about 5 minutes.
Add the minced garlic, zucchini, asparagus, and carrots to the skillet. Cook for an additional 6-8 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the chopped fresh sage and spinach. Cook for 2-3 minutes, or until the spinach has wilted. Remove the skillet from heat and let the vegetables cool slightly.
In a mixing bowl, whisk together the ricotta cheese, the remaining egg, salt, black pepper, and nutmeg (if using).
Fold the cooked vegetables into the ricotta mixture until evenly combined.
Pour the vegetable and ricotta mixture into the rice crust, spreading it out evenly.
Bake the pie for 25-30 minutes, or until the filling is set and the top is lightly golden.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 20.9 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2646 mg | 204% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2645 mg | 56% | |
*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.
