Vegetable Rice Pie (TNT)

Here is another great vegetarian entree recipe. It is soooooooooooo good! This recipe came from my latest issue of "Cooking for 2" magazine...
Enjoy!
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Vegetable Rice Pie

1/3 cup uncooked long grain rice
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped onion
2 tablespoons mayonnaise
FILLING:
1/2 cup chopped cauliflower
1/2 cup chopped carrot
1/2 cup chopped fresh broccoli
1 tablespoon water
2 tablespoons mayonnaise
2 tablespoons finely chopped onion
1-1/2 teaspoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1/2 cup 2% milk
1/4 cup grated Parmesan cheese

Cook rice according to package directions. Combine the rice, cheese, onion and
mayonnaise; press onto the bottom and up the sides of a greased 7-in. pie plate.
Set aside. In a microwave-safe bowl, combine the cauliflower, carrot, broccoli
and water. Cover and microwave on high for 3-4 minutes or until crisp-tender;
drain. In a small saucepan, combine the mayonnaise, onion, flour, salt and
pepper until blended; cook and stir until bubbly. Gradually add milk. Bring to a
boil; cook and stir for 2 minutes or until thickened. Stir in vegetables. Pour
into crust; sprinkle with cheese. Bake at 350° for 25-30 minutes, or until
crust edges begin to brown. Let stand for 10 minutes before serving.

Yield: 3 servings.


Recipe Source: Cooking for 2 Magazine, Winter, 2009, submitted by Hazel Porter of Sublimity, Oregon.

http://www.tasteofhome.com/Recipes/Vegetable-Rice-Pie-2.aspx