Golden Rice Pie

READY IN: 2hrs 35mins
Recipe by Chef Kate

Shirl J said "I have leftover rice and chicken--what to do?" I remembered this Mollie Katzen recipe. I hadn't made it in a long time, but I made it again, and, with apologies to Ms. Katzen, added chicken. A really nice luncheon or supper dish.

Top Review by UmmBinat

Delicious just time consuming. Pretty presentation with the two garnishes. I made 1/4 batch for a large bread loaf pan that would feed 2-3 people. I used white Basmati rice cooked with some butter & sea salt, unrefined extra virgin olive oil, sea salt, freshly ground coriander, allspice in place of nutmeg as we do not consume intoxicants, fresh baby spinach, a good 3% plain yogurt, freshly ground black pepper, no chicken, no optional raisins, fresh pomegranate seeds, plus the rest of the ingredients. I served it with recipe#219789 and Balkan (thick) yogurt for a filling vegetarian meal. I might make this again. Made for NA/ME TAG not sure what month.

Ingredients Nutrition


  1. Cook rice and allow it to cool slightly.
  2. While rice is cooking, heat olive oil in a large skillet.
  3. When oil is very hot, add onion and 1/2 teaspoon salt and turn heat to medium low.
  4. Stir and cook for about five minutes, then cover the pan and let the onion cook for 30 minutes longer.
  5. Stir in the spices and the garlic and cook for five more minutes.
  6. Turn the heat to high and add the spinach and another 1/2 teaspoon of salt.
  7. Stir fry until the liquid has evaporated--just a few moments.
  8. Remove from heat and mix in chicken and, if you are using them, the raisins.
  9. Preheat oven to 350°F.
  10. Generously butter a two-quart lidded casserole (about 10" in diameter and 2" deep) and its lid.
  11. If you do not have a lidded casserole, you can cover your dish with buttered foil.
  12. Combine yogurt, egg, lemon zest, lemon juice, 1 teaspoon of salt and the pepper and beat well.
  13. Add the rice and mix thoroughly.
  14. Firmly press half the rice into the buttered casserole.
  15. Lift the spinach mixture from the skillet with a slotted spoon and spread it over the rice.
  16. Next, top the spinach with the remaining rice, smoothing it firmly into place.
  17. Cover the casserole with its buttered lid or with foil, butter side down.
  18. Bake for 45 minutes in the center rack of the oven, then move to the bottom shelf and bake for ten more minutes.
  19. Remove from oven and let it rest for about ten minutes.
  20. Invert onto a platter and serve, cut in wedges.

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