• Pie Shell
  • 1 egg, beaten
  • 2 onions, chopped and lightly sauteed
  • 2 cups cooked rice Butter
  • Vegetable Filling
  • 4 cups combined raw, sliced vegetable, using what you might have in the refrigerator - carrots, celery, mushrooms, zucchini, summer squash, green beans, broccoli,cauliflower, etc.
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt, pepper and curry powder to taste
  • Cheese Topping
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup milk
  • 1 cup shredded Cheddar cheese
  • 1 teaspoon dry mustard powder
  • Dash cayenne pepper or paprika
  • Parsely
  • Directions

    Pie Shell Put oven to 350 degrees. Mix beaten egg with sauteed onion and 2 cups of cooked rice. Press into a buttered 9-inch pie platter. Vegetable Filling Saute the slice vegetable combination in the olive oil and butter. Add salt, pepper and curry power to taste. Place sauteed vegetables into rice shell. Cheese Topping Melt butter in pan and add flour. Mix well. Slowly stir in milk. Add cheese and stir. Add mustard and paprika or cayenne pepper. Salt and pepper to taste. Top vegetable pie with this mixture. Sprinkle with parsley. Bake in oven 30 minutes.

    Serves 6 to 8

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