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
| Ingredient | Quantity |
|---|---|
| Brown rice | 1 cup |
| Low-sodium chicken broth | 1 cup |
| Water | 1 cup |
| Egg | 1 large |
| Shredded cheese (your choice) | ½ cup |
| Salt | ¼ teaspoon |
| Ground black pepper | ⅛ teaspoon |
For the Vegetable Filling
| Ingredient | Quantity |
|---|---|
| Zucchini, thinly sliced | 1 |
| Raw sweet potato, shredded | 1 cup |
| Extra virgin olive oil | 2 tablespoons |
| Unsalted butter | 1 tablespoon |
| Garlic, minced | 3-4 cloves |
| Fresh sage leaves, minced | 2 tablespoons |
| Fresh sage leaves (optional garnish) | 3 |
| Salt | ½ teaspoon, plus more to taste |
| Ground black pepper | A few grinds |
For the Sausage Layer
| Ingredient | Quantity |
|---|---|
| Turkey sausage, cooked and crumbled | 1 pound |
For the Buttermilk Custard
| Ingredient | Quantity |
|---|---|
| Eggs | 3 large |
| Buttermilk | ¾ cup |
| All-purpose flour | ½ cup |
| Shredded cheese (your choice) | ½-¾ cup |
| Fresh sage leaves, minced | 1 tablespoon |
Nutritional Information
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 334.1 |
| Total Fat | 13.5 g |
| Saturated Fat | 5.7 g |
| Cholesterol | 174.6 mg |
| Sodium | 606.7 mg |
| Carbohydrates | 39 g |
| Fiber | 2.7 g |
| Sugars | 4.3 g |
| Protein | 14.4 g |
Instructions
Step 1: Cook the Rice
- In a glass measuring cup, combine 1 cup of chicken broth with 1 cup of water to make 2 cups of liquid.
- 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.
- 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
- While the rice cooks, preheat a large skillet over medium-high heat. Add olive oil and butter, letting the butter melt completely.
- 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.
- 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.
- Transfer the sautéed mixture to a mesh strainer set over a bowl to drain excess juices.
Step 3: Prepare the Rice Crust
- Preheat the oven to 375°F (190°C).
- Once the rice has finished cooking, let it cool slightly.
- Mix the rice with ½ cup shredded cheese, ¼ teaspoon salt, ⅛ teaspoon black pepper, and the egg until well combined.
- 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
- Scatter the cooked sausage evenly over the rice crust.
- Spoon the sautéed vegetable mixture over the sausage layer, discarding the drained juices.
Step 5: Make the Custard
- In a medium bowl, whisk together the eggs, buttermilk, flour, the remaining minced sage leaves, and ½ cup of shredded cheese until smooth.
- Pour the custard evenly over the vegetable mixture in the pie dish.
- Optionally, place 3 whole sage leaves in the center of the pie for a decorative touch.
Step 6: Bake the Pie
- 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.
- 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!
