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Rainbow Rice Pie

Serves 4-6


  • 1/2 teaspoon saffron or tumeric
  • 4 cups water
  • 1 cup brown rice
  • 4 eggs
  • 2 cloves garlic, crushed
  • 4 spring onions, sliced
  • 1 green pepper, chopped
  • 1 stick celery, sliced
  • 1 zucchini, sliced
  • 1 carrot, grated
  • 3 tablespoons flour
  • 1/2 teaspoon oregano
  • 1 cup Australian skim milk
  • 125g Australian feta cheese, crumbled
Download Recipe (PDF)


  1. Bring the saffron and water to the boil. Add rice and cook for 40 minutes until tender. Drain and mix with one egg. Press into the base and sides of a 25cm buttered pie plate. Combine garlic, spring onions, green pepper, celery and zucchini. Spoon into rice shell. Top with carrot, combine remaining ingredients and pour over vegetables. Bake at 190C for 40-50 minutes until set. Serve with a tossed salad and crusty bread.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.


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