Savory Golden Rice Pie
Elevate your dining experience with this exquisite Savory Golden Rice Pie. A wholesome blend of aromatic basmati rice, tender spinach, fragrant spices, and succulent chicken, all baked to perfection. A culinary masterpiece that is sure to impress even the most discerning palates.
Ingredients
| 3 | cups uncooked basmati rice or jasmine rice |
|---|---|
| 2 | tablespoons extra virgin olive oil |
| 4 | chopped onions |
| 2 | teaspoons salt |
| 2 | tablespoons chopped garlic |
| 2 | teaspoons ground cumin |
| 1⁄2 | teaspoon ground coriander |
| 1⁄4 | teaspoon nutmeg |
| 1 | lb fresh spinach, cleaned, stemmed, and coarsely chopped |
| 2 | low-fat plain yogurt |
| 1 | large egg |
| 1 | tablespoon grated lemon zest |
| 1 | tablespoon fresh lemon juice |
| 1⁄4 | teaspoon pepper |
| 1⁄2 | cup cooked chicken, bones and skin removed, shredded |
| 1⁄2 | cup raisins (optional) |
| butter, for the baking dish | |
| pine nuts or pomegranate seeds, to garnish (suggested by Mollie Katzen) |
Instructions
| 1. | Prepare the basmati rice or jasmine rice and let it cool slightly. |
|---|---|
| 2. | In a large skillet, heat the extra virgin olive oil over medium-low heat. |
| 3. | Add chopped onions and 1/2 teaspoon of salt. Cook for five minutes, cover the pan, and let the onions cook for an additional 30 minutes. |
| 4. | Stir in the ground cumin, ground coriander, nutmeg, and chopped garlic. Cook for five more minutes. |
| 5. | Increase the heat to high, add the fresh spinach and another 1/2 teaspoon of salt. Stir fry until the liquid has evaporated. |
| 6. | Remove the skillet from heat, mix in the shredded chicken and optionally the raisins. |
| 7. | Preheat the oven to 350°F (175°C). |
| 8. | Butter a two-quart lidded casserole generously, or use buttered foil to cover your dish if a lidded casserole is not available. |
| 9. | In a bowl, combine low-fat plain yogurt, egg, grated lemon zest, fresh lemon juice, 1 teaspoon of salt, and pepper. Beat the mixture well and add the cooked rice, mixing thoroughly. |
| 10. | Press half of the rice firmly into the buttered casserole. |
| 11. | Spread the spinach mixture over the rice using a slotted spoon. |
| 12. | Top the spinach with the remaining rice, pressing it firmly into place. |
| 13. | Cover the casserole with its buttered lid or foil, buttered side down. |
| 14. | Bake in the center rack of the oven for 45 minutes, then move to the bottom shelf and bake for an additional ten minutes. |
| 15. | Remove from the oven and let it rest for about ten minutes. |
| 16. | Invert the casserole onto a platter, slice into wedges, and serve. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 429.7 kcal |
| Protein | 18.9 g |
| Fat | 9.2 g |
| Carbohydrates | 68.8 g |
| Fiber | 5.3 g |
| Sugar | 8.7 g |
Published on Aug 05, 2024 by Luminița