Ingredients
-
-
1
-
1
-
-
1
-
1/4
-
1/8
-
1/2
-
-
3
-
3/4
-
1
-
1/2
-
-
1/2 - 3/4
Directions
Sage & Spring Veggies Pie in a Brown Rice Crust, Flavored with fresh sage and buttermilk, this colorful pie looks very pretty and would be a nice item to serve at a brunch or for a light supper Use any type of cheese you like best – or a mixture of several types (Note:If you don’t have a rice cooker, just cook the rice as you normally would, only using chicken broth in place of water ) Cook time assumes you will be cooking the rice at the same time as you are prepping and cooking the veggies , Wow, what a great way to prepare veggies I have to admit though that used white rice for the crust and yukon gold potatoes instead of sweet potatoes Results were outstanding Easy to make and delicious, I will be making it again Thanks a lot , Wow, what a great way to prepare veggies I have to admit though that used white rice for the crust and yukon gold potatoes instead of sweet potatoes Results were outstanding Easy to make and delicious, I will be making it again Thanks a lot
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Steps
|
1
Done
|
Pour Chicken Broth Into a Glass Measure, Adding Enough Cold Water to Make 2 Cups, Then Pour Into a Rice Cooker Along With Brown Rice and Stir; Cook in Rice Cooker According to Manufacturers Directions, About 40 Minutes. |
|
2
Done
|
While Rice Is Steaming in the Rice Cooker, You Can Get Started on the Veggies and the Sausage. |
|
3
Done
|
If You Have not Already Done So, Cook Sausage, Drain, and Set Aside to Cool. |
|
4
Done
|
Heat a Large Skillet Over Medium High Heat, Then Add Oil and Butter. |
|
5
Done
|
When Butter Has Melted, Add Sliced Zucchini and Shredded Raw Potato, and About Tsp Salt, a Few Grinds of Black Pepper, and Saut Until Zucchini Begins to Soften, About 5 Minutes. |
|
6
Done
|
Add Half of the Minced Sage Leaves and the Garlic and Continue to Saut Until the Sweet Potato Starts to Also Soften and Wilt Slightly, About Another 5 Minutes, Tasting and Adding More Salt and Pepper If Needed, No More Than 1/2 Tsp; Set Aside and Let Cool Slightly in a Mesh Strainer Set Over a Bowl, to Catch Juices. |
|
7
Done
|
at This Point, the Rice Should Be Almost Ready. |
|
8
Done
|
Preheat Oven to 375f. |
|
9
Done
|
Once Rice Has Cooked Fully, Allow It to Cool Slightly, Then Stir in Cup Cheese, Salt and Pepper to Taste, and the Egg. |
|
10
Done
|
Press Into the Bottom and Up the Sides of a 9 Pie Plate or 9" Square Glass Casserole Dish. |
|
11
Done
|
Sprinkle Cooked Sausage Over the Top, Then Cover With the Sauted Zucchini Mixture (discarding the Juices). |
|
12
Done
|
Whisk Together Eggs, Buttermilk,Flour, the Remaining Minced Sage Leaves, and Cup Shredded Cheese and Pour Over the Top. |
|
13
Done
|
If Desired, Garnish With 3 Additional Whole Sage Leaves in the Center of the Pie (optional). |
|
14
Done
|
Bake in Preheated Oven For About 30 Minutes, Until Filling Is Set. |
|
15
Done
|
Let Cool Slightly Before Serving. |
