A strange name, I know. But when I threw this recipe together many, many years ago, I didn't know what to call it. It had rice, and I always baked it in a Pyrex pie dish, thus the name. Anyhow, I originally developed this dish to use up leftover brown rice. My husband fell in love with it and considers it one of his favorite meals. It's almost too simple to merit a recipe, but it's a very satisfying vegetarian dish.
Leftover brown rice, 2 - 3 cups (I do not salt the rice cooking water)
Sliced ripe tomatoes
One large onion, sliced
1 package frozen artichoke hearts
2 tbsp. cup mayonnaise
1/4 cup Swiss cheese, shredded or fresh mozzarella, cubed (Both are naturally low in sodium)
1/4 cup Sharp Cheddar cheese, shredded
Pepper to taste
1 - 2 tbsp. unsalted butter or oil
Oil or vegetable oil spray
Preheat oven to 375 degrees.
In a bowl, combine the cheeses and the mayonnaise. Set aside.
Cook the frozen artichokes, drain well, and set aside.
Spray or lightly oil the bottom of a glass pie pan. Spread leftover rice onto pie pan. Add enough rice to make at least an inch deep layer of rice. Sprinkle rice with dried thyme.
Top rice layer with sliced tomatoes to cover. Sprinkle tomatoes with ground pepper and place pie pan in oven to begin partially cooking tomatoes.
While rice & tomatoes are baking, saute sliced onion in NSA butter or oil until nicely softened.
Remove rice & tomatoes from oven. Strew the top with the sliced onions and arrange the artichoke hearts on top of the onions. If necessary, cut some of the larger artichoke pieces in half to more evenly distribute.
Arrange spoonfuls of the mayonnaise/cheese mixture on top of the vegetables. Return the pie pan to the oven and bake another 15-20 minutes until the cheese top is nicely browned.
Note: Sometimes I saute sliced mushrooms along with the onions. I have even added chunks of leftover chicken.
That's it! Couldn't be simpler, yet it really tastes good and is quite filling.