This post may contain affiliate links, please see our privacy
policy for details
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.
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.
Mix the Filling: Whisk the remaining ingredients and combine with the sautéed vegetables and cooked rice.
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.
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.
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.
Suggested Sides
Make it a hearty meal for big appetites by adding a side.
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.
Store leftovers in an airtight container in the fridge for up to 3 days. The pie reheats well in the oven or microwave.
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!
Cook the Rice: Rinse the basmati rice under cold water. In a pot, combine the rice with 1 cup of water and a good pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for about 12 minutes or until tender. Remove from heat, let sit for 5 minutes, then fluff with a fork.
2.
Sauté the Vegetables: Meanwhile, in a large skillet, heat olive oil over medium heat. Add green onions and garlic, and sauté for 1 minute until fragrant. Add mushrooms and zucchini; cook until zucchini starts to soften (about 3-5 minutes). Season with salt and pepper—don’t overcook, as veggies will continue cooking in the oven.
3.
Combine the Filling: Stir in herbs, spinach, and tomatoes, cooking until spinach wilts (2-3 minutes). Remove from heat and let cool slightly. In a large bowl, whisk sour cream, eggs, and Dijon mustard. Add the sautéed vegetable mixture and cooked rice, stirring until well combined. Adjust seasoning with salt and pepper.
4.
Prepare the Pie: Preheat the oven to 375°F (190°C). Grease a pie dish with olive oil and pour in the rice and vegetable mixture, spreading evenly.
5.
Bake: Bake for 40-50 minutes or until the top is set and lightly golden.
6.
Serve: Let the pie cool for a few minutes before slicing. Serve warm or at room temperature, topped with fresh herbs and sliced green onions if desired.
Nutrition Info
Nutritional Value per serving 1/6 | Calories: 220 | Protein: 7g | Total Fat: 15g | Carbohydrates: 20g | Dietary Fiber: 2g | Sugars: 2g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
Leave a Reply