Brown Rice

Gluten-free pot pie with brown rice crust

March 16, 2011
1 Ratings
  • Serves 4-6
Author Notes

This winter was my first after discovering I'm allergic to gluten, and winter just doesn't exist without pot pie--so I tried this one! It won't be that same flaky, crusty goodness, but it's low-fat, low-cal and creamy delicious on the inside! —JessicaBakes

What You'll Need
  • Rice crust
  • 1 cup cooked brown rice (or wild and brown mix)
  • 1/4 cup Parmesan cheese
  • 2 teaspoons paprika
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons dried thyme
  • Salt and pepper, to taste
  • Filling
  • 1 tablespoon butter
  • 1 onion, yellow or white, chopped
  • 1 cup sliced button mushrooms
  • 4 large carrots, thinly sliced
  • 2 pieces celery, thinly sliced
  • 1/2 cup frozen peas
  • 2 teaspoons dried thyme
  • 1 cup chicken broth
  • 1 cup low-fat or non-fat milk
  • 1/4 cup gluten-free flour (brown rice recommended; can use all-purpose if not allergic to gluten)
  • Salt and pepper, to taste
  1. Preheat over to 400 degrees F. Spray or lightly oil a 9 inch pie dish.
  2. Heat butter in a large skillet over medium high heat. Add all the vegetables and thyme; and cook until just tender, about 8-10 minutes. Add flour and stir constantly for 1 minute until all vegetables coated. Add broth and milk, stir well and bring to a simmer. Reduce heat to medium and simmer until very thick, about 10 minutes.
  3. While veggies are cooking, combine rice, cheese, paprika, thyme, salt and pepper in a medium bowl.
  4. Stir peas into vegetable mixture and season with salt and pepper before transfering to prepared dish. Scatter rice mixture evenly over the top. Place dish on a baking sheet to catch drips. Bake until bubbly and crust is crisp, about 30 minutes.

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1 Review

rsfgs December 12, 2011
Thanks for this recipe!