I had some Swiss chard that looked great and decided to use it instead of phyllo to make this great chicken and rice pie. It's an excellent way to use up leftover chicken and rice. For a vegan version the chicken can easily be substituted with cooked lentils.
I had some Swiss chard that looked great and decided to use it instead of phyllo to make this great chicken and rice pie. It's an excellent way to use up leftover chicken and rice. For a vegan version the chicken can easily be substituted with cooked lentils.
Ingredients
1 bunch Swiss chard (rainbow or regular), stems chopped and leaves left whole
In a pan, warm a bit of olive oil and cook the onion and Swiss chard stems over medium heat until tender, about 10 minutes. Season to taste with salt.
Coat a 9-inch round baking pan with olive oil and use the swiss chard leaves to cover the bottom and sides. Place a third of the rice in the bottom and top with half of the chicken and onion mix. Season with half of the Galil and top with the raisins. Add another 1/3 of the rice and top with the remaining chicken and onion mix. Season with the remaining Galil and cover with the remaining rice.
Fold the chard leaves over to cover the rice, then pour the stock over the surface making sure it goes all over and to the sides. Cover the top with a piece of parchment paper and then cover with foil.
Bake for about 45 minutes until all the liquid has been absorbed. Remove the foil and parchment and unmold onto a serving plater. Serve warm.
