Bright Eyed Brown Rice Vegetable PieServes 6Ingredients3 cups cooked brown rice, cooled to room temperature1 egg white3 cups steamed broccoli, sliced½ cup steamed carrots, medium diced½ cup roasted red bell peppers, small diced½ cup evaporated fat free milk with vitamins A and D½ cup fat free cheese, grated1 tablespoon Worcestershire sauce1 teaspoon garlic powder1 teaspoon onion powder¼ teaspoon ground pepper¾ cup unsalted cashews, coarsely choppedPreheated 350 degree F ovenDirectionsNonstick spray a 9 inch pie plate, then in a medium mixing bowl stir the brown rice and egg white together until the rice is coated. Transfer the rice to the pie plate then press in the center and sides to form a crust.Combine the broccoli, carrots, and roasted red peppers in a medium mixing bowl then stir in the evaporated milk, cheese, Worcestershire sauce, garlic and onion powders, and ground pepper. Spread onto the rice crust then top the pie with the cashews. Cover with aluminum foil and bake for 30-40 minutes until the center is hot. Remove the foil, let the pie rest for 3-5 minutes then it’s ready to slice and serve.#brightfood