Vegetable Rice Pie

Ingredients

• 1 cup broccoli fresh chopped
• 1 cup carrots chopped
• 1 cup cauliflower fresh chopped
• 1.5 cups rice long grain cooked
• 1.5 cups rice long grain cooked
• 1.5 cups rice long grain cooked
• 3 tablespoons flour all-purpose
• 0.3 cup mayonnaise 
• 1 cup milk 
• 0.3 cup onion chopped
• 0.5 cup parmesan cheese grated
• 1 pinch pepper 
• 0.3 teaspoon salt 

Equipment

• sauce pan
• oven

Directions

1. Combine the crust ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
2. In a saucepan, cook broccoli, cauliflower, carrots and onion in a small amount of water until crisp-tender; drain well. In another saucepan, combine mayonnaise and flour until smooth; cook and stir until bubbly. Gradually add milk, salt and pepper; cook and stir over medium heat until thick, about 3 minutes. Stir in vegetables; pour into the crust.
3. Sprinkle with cheese.
4. Bake, uncovered, at 350° for 30-40 minutes or until crust edges begin to brown.
5. Let stand for 10 minutes before serving.