Vegetable Rice Pie Food

VEGETABLE RICE PIE

Steps:

• Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

RICE VEGETABLE PIE

Steps:

• 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.

EASY VEGETABLE RICE MEDLEY

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

QUICK ONE POT VEGETABLE RICE

Steps:

• If using basmati or Asian rice it's best to wash and soak for 30 mins before cooking. Drain and set aside. Pro tip - soaking the rice makes for even cooking as well as makes it light and fluffy.
• In a skillet, saute' onions, garlic, and ginger in oil for about 2 minutes until translucent.Pro tip - Use a wide skillet for cooking rice to ensure even cooking.
• Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more.Pro tip - we want the veggies to coat with the oil. If using frozen veggies do not cook for too long.
• Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.Pro tip- sauteing the rice will coat every grain with oil and lightly toast it. This makes very fluffy rice.
• Add stock, fresh herbs - and stir well. Season with salt and pepper. Bring to a boil, then lower the heat to a low simmer and cover with a lid.
• Cook on low for 15 minutes undisturbed. After 15 minutes - switch the heat off and let the rice rest for 10 minutes.Pro tip - the rice will continue to cook in the residue heat making it just right.
• When ready to serve - fluff the rice with a fork. Garnish with more fresh herbs. I like to serve it on its own with raita (recipe below) or along with the main course.

MEDITERRANEAN VEGETABLE RICE

Steps:

• Preheat the grill to high.
• Tip the rice into a 25cm x 35cm roasting tray (or use a large round shallow ovenproof pan or tray, like I've done here, if you have one), pour over 650ml of boiling salted water and cook over a medium heat for 12 minutes, stirring occasionally, then turn off the heat.
• Meanwhile, peel the red onion, then very finely slice with the courgette, or use a mandolin (use the guard!). Finely slice the tomatoes into rounds.
• Randomly bomb the pesto over the rice, then start layering up your veg: cover the rice with rounds of onion, then move on to a layer of courgettes, overlapping them as you go, followed by a layer of tomatoes. Repeat, moving slightly nearer the middle each time until you've covered the whole surface (use the picture to help you out - it might look a bit fiddly, but it's child's play to make).
• Drizzle with 2 tablespoons of olive oil and sprinkle with black pepper, then place under the grill on the middle shelf for 25 minutes, or until beautifully gratinated.
• Meanwhile, for the tapenade, destone and very finely chop the olives, then mix with ½ a tablespoon each of vinegar and extra virgin olive oil.
• To serve, pick over the basil leaves, dot over the olive tapenade and delicately tear over the mozzarella.

IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

VEGETABLE RICE PIE

Steps:

• 1. Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
• 2. In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese.
• 3. Bake, uncovered, at 350° for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.

VEGETABLE POT PIE

Steps:

• In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
• Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
• Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
• Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
• Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
• Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
• Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.
• Press gently with your fingers, so that the pastry fits well around the pots.
• Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.
• Serve hot!

VEGETABLE RICE RECIPE | MIX VEG RICE | QUICK ONE POT VEGETABLE RICE

Steps:

• firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon and 2 pods cardamom until they turn aromatic.
• now add ½ onion, 1 chilli and saute until they turn translucent.
• further add 5 beans, 1 carrot, 2 tbsp peas and ¼ capsicum.
• stir-fry for 2 minutes without mashing the vegetables.
• now add 1 cup basmati rice (soaked for 20 minutes).
• roast for 2 minutes without breaking rice.
• furthermore, add 2 cup water, 1 tsp salt and 1 tsp lemon juice.
• mix well, cover and simmer for 20 minutes. or pressure cook for 2 whistles on medium flame.
• after 20 minutes, give a stir. the rice will be still be moist.
• turn off the flame, cover and rest for 10 minutes.
• finally, add 2 tbsp coriander leaves and enjoy vegetable rice with raita or curry.

VEGETABLE RICE

Steps:

• Heat the oil in a Dutch oven or other heavy 3-quart pot over medium-high heat. Add the mushrooms, red pepper and onion and cook stirring, until the vegetables are softened, about 4 minutes.
• Add the rice and the salt and stir to coat the rice with oil. When the rice starts to look "chalky," pour enough water into the pan to cover the rice by 1-inch. Raise the heat to high, bring the water to a boil, and boil until the level of the water meets the level of the rice.
• Reduce the heat to very low, give the rice a very thorough stir, and cover the pot. Cook until the rice is tender but with a little bite, about 20 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving. Stir in the scallions and transfer to a serving bowl.

VEGETABLE FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.

CURRIED VEGETABLE PIE WITH RICE CRUST

Steps:

• Preheat oven to 180 degrees Celsius.
• Crust:.
• Rinse cooked rice in cool water and drain.
• Combine rice, butter, egg and cheese and mix well.
• Press into a greased 9" pie dish.
• Filling:.
• Heat extra butter in a med-large saucepan.
• Cook vegetables and spices for about 3 minute.
• Combine remaining ingredients in a bowl and mix well.
• Transfer veg into rice base and cover egg mix.
• Cook in a moderate oven for about 40 min, or until set.
• Serve hot with a salad.

VEGETABLE FRIED RICE

Steps:

• In a wok, stir-fry the vegetables for 1-2 mins until softening, then add the rice and warm through. Crack in the eggs and stir through with the teriyaki sauce.

VEGETABLE RICE PIE

Steps:

• Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
• In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust. Sprinkle with cheese. Bake at 350 degrees F for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.