This Veggie Rice Pie is a savory, wholesome dish made with mushrooms, fresh spinach, juicy tomatoes, zucchini, green onions, and herbs, all baked with rice in a delicious creamy sour cream and mustard sauce. This gluten-free recipe is easy to make and perfect for new and seasoned home chefs.

a slice of gluten free veggie rice pie on a plate

Key Tips for Best Veggie Rice Pie

Cook Rice Properly: Ensure the rice is fully cooked and fluffy before mixing it with the other ingredients for a light and tender pie.

Season Well: Don’t skimp on salt and pepper. Taste the vegetable mixture before adding it to the rice to ensure it’s well-seasoned.

Use Fresh Ingredients: Fresh veggies enhance flavor and texture.

Don’t overcook the veggies: Cook them only briefly for the best flavor and texture.

Cool Before Slicing: Allow the pie to cool for a few minutes after baking to help it set and make slicing easier.

How to Make Veggie Rice Pie in 3 Simple Steps (full details in recipe card)

Prepare the Rice and Vegetables: Cook rice until tender, meanwhile, sauté the vegetables with seasoning.

sautéing veggies in a skillet

Mix the Filling: Whisk the remaining ingredients and combine with the sautéed vegetables and cooked rice.

veggie and rice mixture in a pie dish before baking

Assemble and Bake: Preheat your oven. Grease a pie dish and pour in the rice and vegetable mixture, spreading it evenly, and bake until set and lightly golden on top.

showing bake veggie rice pie in a pie dish

Additional Vegetable Suggestions

Feel free to choose your favorite veggies:

Bell Peppers: Chopped, any color for sweetness.
Carrots: Shredded or finely chopped for a touch of sweetness.
Leeks: Sliced and sautéed for a mild onion flavor.
Fennel: Sliced for added texture and flavor.
Kale: Sautéed with spinach for extra greens.
Squash: Acorn or butternut, cut into small cubes for color and texture.
Asparagus: Cut into bite-sized pieces and sautéed until tender.
Artichoke Hearts: Canned, drained, and chopped for added flavor.
Green Beans: Blanched and chopped for crunch.
Corn: Fresh or frozen, for a sweet pop.

pie missing a slice in a pie dish

Add Extra Protein to Veggie Rice Pie

Consider these options:

Ground Meat:

Brown ground beef, turkey, or chicken before adding vegetables. Drain excess fat and mix in.

Cooked Chicken:

Shredded or diced cooked chicken can be stirred in with the sautéed vegetables.

Sausage:

Cook sliced gluten-free sausage (like Italian or chicken) for a spicy kick.

Ham or Bacon:

Diced ham or crispy bacon can add a nice smoky flavor. Be sure they are gluten-free.

Experiment with Cheese:

If you enjoy cheese, try feta or goat cheese for added creaminess and flavor. And, you can also sprinkle some cheddar cheese on top of the pie.

Other Rice Options

Brown Rice: Offers a nutty flavor and chewy texture.
Jasmine Rice: Fragrant and slightly sticky, adds a nice aroma.

Follow the package directions for cooking the rice.

top view of baked veggie rice pie in a pie dish

Suggested Sides

Make it a hearty meal for big appetites by adding a side.

Fresh Salad:

A Chickpea Salad with Tomatoes and Cucumber, and a light vinaigrette adds freshness. Or, a Light Beet Salad.

Avocado Yogurt Cream:

A tangy yogurt sauce with herbs (like dill or mint) enhances the pie’s flavors, or our Avocado Yogurt Cream we used with our Crispy Carnitas Tacos is excellent.

Coleslaw:

Crunchy Coleslaw with a tangy dressing contrasts nicely with the softness of the pie. Or, our popular Cabbage and Fennel Citrus Salad.

Grilled Chicken or Fish:

Simple proteins to round out the meal. We especially love the Baked Hawaiian Chicken with Pineapple, or theSalmon With Thai Coconut Cream Sauce with the veggie rice pie.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. The pie reheats well in the oven or microwave.

close up of slice of veggie rice pie on a plate

Recipe Review: Gluten-Free Veggie Rice Pie

This Veggie Rice Pie is a keeper! The fresh vegetables—especially the mushrooms and spinach—add wonderful flavor and texture. The creamy sour cream and Dijon mustard sauce tie everything together beautifully, making the pie rich yet light, and exceptionally tasty.

Chefs Notes:

I love the recipe’s flexibility; you can choose your favorite veggies and even add protein like chicken, sausage, or cheese. This gluten-free dish is easy to prepare, and it bakes to a lovely golden finish. Enjoy it as a main dish or alongside a fresh salad!