Rice and summer squash pie from The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables (page 158) by Ken Haedrich

  • whole-wheat flour
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  • cooked rice
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  • EYB Comments

    Can substitute the book's "Good basic pie dough" for the "Whole-wheat pie dough" called for in this recipe, cooked quinoa or cooked couscous for cooked rice, any other melting cheese for sharp cheddar cheese, and milk for half and half cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Good basic pie dough" for the "Whole-wheat pie dough" called for in this recipe, cooked quinoa or cooked couscous for cooked rice, any other melting cheese for sharp cheddar cheese, and milk for half and half cream.

  • Frogcake on October 06, 2017

    I made this pie with whole wheat pie crust and substituted left over couscous for the rice. Three cups of squash is required -so I used up a generous amount of my zucchini harvest. It's a great way to use up left overs for sure. Although my husband and I thought it was quite heavy meal, our young adult sons and girlfriend loved it!

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