Sage & Spring Veggies Pie in a Brown Rice Crust

Flavored with fresh sage and a tangy touch of buttermilk, this vibrant pie is a showstopper for brunches, light suppers, or springtime gatherings. The golden brown rice crust pairs wonderfully with the colorful vegetable medley and savory sausage filling. You can customize the cheeses for a personal twist on the recipe. If you don’t have a rice cooker, simply prepare the rice using your usual method, substituting chicken broth for water for added depth of flavor.

Ingredients

For the Rice Crust

For the Vegetable Filling

For the Sausage Layer

For the Buttermilk Custard

Nutritional Information

Instructions

Step 1: Cook the Rice

1. In a glass measuring cup, combine 1 cup of chicken broth with 1 cup of water to make 2 cups of liquid.
2. Pour the liquid into a rice cooker along with the brown rice. Stir gently, then cook according to the rice cooker’s instructions, approximately 40 minutes.
3. If you don’t have a rice cooker, cook the rice in a pot, using the same broth-to-water ratio, until tender.

Step 2: Prepare the Filling

1. While the rice cooks, preheat a large skillet over medium-high heat. Add olive oil and butter, letting the butter melt completely.
2. Add the sliced zucchini and shredded sweet potato to the skillet. Sprinkle with ½ teaspoon salt and a few grinds of black pepper. Sauté for about 5 minutes until the zucchini softens slightly.
3. Stir in half of the minced sage leaves and the garlic. Continue to sauté for an additional 5 minutes until the sweet potato softens and begins to wilt. Adjust seasoning with more salt and pepper if needed.
4. Transfer the sautéed mixture to a mesh strainer set over a bowl to drain excess juices.

Step 3: Prepare the Rice Crust

1. Preheat the oven to 375°F (190°C).
2. Once the rice has finished cooking, let it cool slightly.
3. Mix the rice with ½ cup shredded cheese, ¼ teaspoon salt, ⅛ teaspoon black pepper, and the egg until well combined.
4. Press the rice mixture into the bottom and up the sides of a 9-inch pie plate or a square 9-inch glass baking dish, forming an even crust.

Step 4: Assemble the Pie

1. Scatter the cooked sausage evenly over the rice crust.
2. Spoon the sautéed vegetable mixture over the sausage layer, discarding the drained juices.

Step 5: Make the Custard

1. In a medium bowl, whisk together the eggs, buttermilk, flour, the remaining minced sage leaves, and ½ cup of shredded cheese until smooth.
2. Pour the custard evenly over the vegetable mixture in the pie dish.
3. Optionally, place 3 whole sage leaves in the center of the pie for a decorative touch.

Step 6: Bake the Pie

1. Place the pie in the preheated oven and bake for about 30 minutes, or until the filling is set and the top is lightly golden.
2. Remove the pie from the oven and let it cool slightly for 5-10 minutes before slicing and serving.

Tips for Success

• For a creamier filling, experiment with different cheese blends such as Gruyère, cheddar, or mozzarella.
• Make sure to cool the rice slightly before pressing it into the crust to avoid scrambling the egg.
• Serve the pie warm, either on its own or with a light spring salad for a complete meal.

Enjoy this delightful and colorful Sage & Spring Veggies Pie, a dish that celebrates the freshness of spring with every bite!