Vegetable Rice Pie

Enjoy this vegetable rice pie with all the flavor of LALA® Plenia® Turkey Virginia Ham, a perfect recipe to include in your weekly menu.
Ingredients
6
Servings
  • 200 grams virginia turkey ham Lala® Plenia®, chopped into small cubes
  • 1 1/4 cups rice, cooked, drained, (315 g)
  • 1 1/4 cups Manchego cheese, or gouda, grated, (250 g)
  • 4 tablespoons Parmesan cheese, grated
  • 2 onions, finely chopped
  • 2 zucchinis, grated
  • 1 carrot, grated
  • 1/2 cups asparagus, canned, drained and chopped (1 can or 155g)
  • 3 tablespoons pine nuts
  • 3 eggs, lightly beaten
  • 1/3 cups LALA® natural yogurt, sugar-free
  • black pepper, freshly ground
  • salt
  • vegetable oil, for greasing
  • 1 1/4 cups evaporated milk, for the béchamel sauce (1 can)
  • 2 tablespoons honey, unsalted, for the béchamel sauce
  • 2 tablespoons wheat flour, for the béchamel sauce (50 g)
  • 1/4 teaspoons nutmeg, for the béchamel sauce
  • black pepper, ground, for the béchamel sauce
  • salt, for the béchamel sauce
Preparation
25 mins
46 mins
Low
  • Cut the LALA® Plenia® Turkey Virginia Ham into small cubes, set aside.
  • Preheat the oven to 200 °C.
  • In a bowl, mix the cooked rice with the manchego cheese (or gouda), parmesan cheese, onion, zucchini, carrot, asparagus, pine nuts, eggs, yogurt, and LALA® Plenia® Turkey Virginia Ham; season with salt and pepper and combine.
  • With a spoon, place the mixture in a previously greased pie dish. Bake at 200 °C for 30 minutes, or until firm. Let cool.
  • For the béchamel sauce. Melt the butter in a saucepan over low heat, add the flour and mix. Gradually pour in the milk, stirring continuously to avoid lumps. Once done, add nutmeg, salt, and pepper. Continue mixing for 5 minutes until it thickens.
  • Finally, on a wide plate, serve the sauce to create a mirror at the bottom, place a slice of pie on top, and drizzle a little more sauce over the slice. Add finely chopped parsley for decoration and you’re done.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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