Golden Rice Pie

Recipe by Chef Kate
READY IN: 2hrs 35mins




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