Vegetable Rice Pie

• 1-1/2 cups cooked long grain rice
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup finely chopped onion
• 1 cup chopped fresh broccoli
• 1 cup chopped fresh cauliflower
• 1 cup chopped carrots
• 1/4 cup chopped onion
• 1/4 cup mayonnaise
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/4 teaspoon salt
• Pinch pepper
• 1/2 cup grated Parmesan cheese

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. Sprinkle with cheese.
3. Bake, uncovered, at 350u0b0 for 30-40 minutes or until crust edges begin to brown. Let stand for 10 minutes before serving.

long grain rice, parmesan cheese, mayonnaise, onion, fresh broccoli, fresh cauliflower, carrots, onion, mayonnaise, allpurpose, milk, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/vegetable-rice-pie/ (may not work)