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1/4 Photos of Butternut Pumpkin Pie With a Brown Rice Crust
A wonderfully healthy low fat vegetarian pie with a brown rice crust. This recipe is also free of dairy products and eggs. I’ve adapted it from a recipe in Karen Meyer's 'The Artful Vegetarian', and I am posting it for the Healthy for the Holidays Challenge! I was inspired to go looking among my recipe books after recently making ClareVH’s Salmon-Rice Pie. I knew that somewhere was a recipe I’d made years ago with a rice crust, and I found this one. I’m not a hundred percent sure if this is the one I’ve made previously. From memory it was, but I certainly I haven’t tried it recently! This pie could be made with white rice (brown rice is more nutritious), but I’d suggest not using instant rice, and the vegetables could, of course, be varied to suit your tastes and what you have on hand. The original recipe, in the filling, had kuzi (a Japanese arrowroot) listed as an alternative ingredient to arrowroot, but Zaar didn't recognise kuzi as an ingredient. If you're feeling adventurous, you may want to hunt it out! If you enjoyed rice the crust in this recipe, you may also like my Leek and Spinach Tart With Rice Crust.
Units: US | Metric
Serving Size: 1 (578 g)
Servings Per Recipe: 8
The following items or measurements are not included: