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Rice and Vegetable Pie



1 cup brown basmati rice

2 1/2 cups water

1/2 teaspoon salt

5 tablespoons unsalted butter

5 medium carrots, peeled and cut into chunks

1 medium yellow summer squash (about 7 ounces), cut in half lengthwise, seeds scooped and flesh cut into chunks

2 large potatoes (12 ounces), peeled and cut into chunks

1/2 cup milk

1 1/2 cups grated Parmigiano or Pecorino cheese


Preheat the oven to 350F.

Soak the basmati rice in cold water for 15 minutes. Drain the rice. Bring the 2 1/2 cups of water to a boil with the salt and 1 tablespoon of the butter. Add the rice and cook until al dente. Drain and set aside.

Place the carrots, squash, and potatoes in a pot and just barely cover the vegetables with water. Cook until very tender. Drain and transfer to a bowl. Mash the vegetables with 3 tablespoons of the remaining butter until smooth or use an immersion blender. Blend in the milk and 1/2 cup of the cheese. Fold in the rice; taste and add more salt, if necessary.

Spread the mixture into a 9 X 2-inch round greased pan. Cover the top with the remaining 1 cup of cheese and dot with the remaining 1 tablespoon of butter.

Bake uncovered for 30 to 35 minutes or until the top is nice and crusty. Serve hot.

This recipe was originally featured on show 1620 - Rice to the Occasion.


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