Broccoli & Chard Pie

This is a great veggie pie you can make ahead and freeze. Bake from frozen by increasing cooking time by 15 minutes. Perfect with a fresh fruit salad.

For the pie filling:

1 bunch swiss chard, chopped
1 bunch baby broccoli, chopped
1 small yellow onion, diced
3+ cloves garlic, minced
2 TB olive oil
2 tsp red chili flakes

Add everything to a large skillet and saute over medium until veggies are tender. Set aside.

For the crust:

2 Cups rice flour
1 Cup shredded cheddar
1 tsp salt
3 TB olive oil
1/3-1/2 Cup water

Add flour, salt, and cheese to food processor. Pulse to grind cheese into flour. Slowly add oil. Pulse to make a fine crumb. Slowly add water to make dough come together.

Press dough into pie plate. No need to roll out like traditional gluten dough. Add vegetable mixture. Sprinkle with 1/2 Cup parmesan cheese.

Bake 350 degrees F for 40 minutes.

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Turkey Broccoli Cheddar Bake

If your family is tired of turkey already, dress it up right. This simple casserole takes no time to prepare or can be made ahead and frozen for when the appetite for turkey returns.

2 Cups rice
5 Cups herbed broth
2 Cups chopped leftover turkey
1 1/2 Cups shredded cheddar
1/2 Cup grated parmesan
16 oz frozen chopped broccoli
kick it up and add in 1+ Cup leftover veggies (corn, carrots, roasted onions, etc), chopped

In a dutch oven or other large pot that is oven safe, heat rice and broth over medium-high. Use homemade turkey stock or other light stock. Toss in any of your left over fresh herbs from your stuffing (thyme, sage, or savory). Cover and simmer for 10 minutes. Toss in the turkey and heat until only a quarter of the fluid is left to absorb. Stir in broccoli, cheeses (reserving 1/2 Cup cheddar), and any left over veggies you choose.

Top with remaining cheddar and transfer to oven. Bake at 375 degrees F for 20-30 minutes, until hot and bubbly.

Serve with a green salad for a perfect, easy meal.

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