Rice pie with peas, asparagus, and zucchini

Name: Rice pie with peas, asparagus, and zucchini
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Whole rice 1 ¾ cup; Garlic 2 cloves; Eggs (about 2 medium) 4.25 oz; Grana Padano PDO cheese 1.1 oz; Zucchini 2 cups; Asparagus 0.66 lb; Sun-dried tomatoes in oil 1.8 oz; Peas 1 cup; Parsley 3 tbsp; Extra virgin olive oil 3 ½ tbsp; Cumin to taste; Hot Paprika to taste; Marjoram to taste; Mint to taste; Marjoram dry to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 8
Cost: Low

PRESENTATION

Rice pie with peas, asparagus and zucchini is such a fun twist on the classic savory tarts. Really, you'll find these gracing Italian spring tables all the time. Instead of the usual pastry, this rice pie recipe has a whole grain rice crust that gets super crispy around the edges—perfect for holding those bright green veggies. Honestly, in places like Liguria and Lombardy, it’s a seasonal favorite when fresh produce floods the markets.

The filling is a colorful blend of zucchini, sweet peas, and tender asparagus, all enhanced with aromatic herbs and bits of dried tomatoes. It's a kind of vegetable rice pie that offers a fresh and lively bite, with a mix of tender veggies. And look, it has just the right amount of cheese to hold it together—without overpowering the flavors. The golden rice basket? It adds a touch of elegance to each slice. Honestly, it's great for lunch or as a main dish. Pretty simple.

Throughout Italy, you’ll find countless variations of savory rice pies. But this zucchini rice pie? It stands out with its moist, almost creamy texture—thanks to the bounty of spring vegetables. The asparagus and peas bring a sweet note, while those dried tomatoes? They provide a tangy kick that harmonizes beautifully. So, so good.

It's versatile enough to serve warm or at room temp, which is great for picnics or potlucks. Some regions throw in a bit of sharp cheese for extra zest, while others just focus on the greens. Either way, this vegetable rice pie is a fantastic choice for anyone who loves a colorful, crispy bite. Swapping a traditional crust for a rice basket adds extra texture and shakes up the routine.

For real, it’s a dish that looks impressive and tastes incredibly fresh, capturing the heart of an Italian spring. It's the kind of food that makes everyday meals feel special, with ingredients you can grab easily. Can’t go wrong.

How to prepare Rice pie with peas, asparagus, and zucchini

To prepare the Rice pie with peas, asparagus, and zucchini, boil the brown rice in salted boiling water 1, following the cooking times indicated on the package. Meanwhile, in another small pot, blanch the parsley for 20 seconds 2 and then drain it in a bowl with ice water 3.

Squeeze it and place it in a tall glass 4, add the oil and a pinch of salt 5, blend with an immersion blender 6.

You should obtain a very green sauce 7. In a bowl, mix the eggs with a fork 8, a pinch of cumin, a pinch of hot paprika, a pinch of salt, and pepper 9.

Also add the Parmesan cheese 10 and mix to combine. Drain the rice in a bowl 11 and let it cool for a few minutes, then add the egg mixture 12 and mix well.

Also add half of the parsley oil 13 and dried marjoram 14. Line the bottom of a 7.5-inch springform pan with parchment paper 15.

Spread the mixture in the pan 16, compact it well using a spoon. Once done, distribute the mixture on the edges. The more the rice is pressed well against the sides of the pan, the more we can be sure of its stability in cooking 17. Bake in a preheated static oven at 350°F for 30 minutes. Trim and slice the zucchini into rounds 18.

Clean the asparagus and cut them into 0.4-inch rounds 19 leaving the tips whole 20. Also, cut the sun-dried tomatoes into thin pieces, drained from the preservation oil 21.

In a pan, pour a drizzle of oil and two unpeeled garlic cloves 22, sauté over medium heat for a few minutes. Pour the zucchini into the pan 23, also add the asparagus and the peas 34 and cook for 10 minutes, stirring occasionally, so that the vegetables become well browned.

Also add the tomatoes 25. When the vegetables are cooked but still crunchy, turn off the heat, remove the garlic, adjust the salt if necessary, and season with the remaining parsley oil, mix, and set aside. When the base is cooked, remove it from the oven 27, let it cool.

Transfer the pie onto a serving plate. Fill it with the vegetables 28 and finally garnish with Parmesan shavings and mint leaves 29. The Rice pie with peas, asparagus, and zucchini is ready to be served 30.

Storage

The rice pie with peas, asparagus, and zucchini can be stored in the refrigerator in a closed container for 2 days.

Tip

If you prefer, you can replace the asparagus with artichokes or the peas with green beans, the vegetables can be substituted with other seasonal ones.

For the translation of some texts, artificial intelligence tools may have been used.