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.

Aug 05, 2024