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.
Main Course
4 to 6
Lior Lev Sercarz
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.
1 bunch Swiss chard (rainbow or regular), stems chopped and leaves left whole
1 onion, thinly sliced
3 cups cooked rice
1 1/2 cups shredded cooked chicken
1 cup chicken or vegetable broth
1/4 cup golden raisins
2 tsp Galil blend
Olive oil
Salt
Preheat the oven to 350°F.
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.
This is the pan we like to use.
For even more flavor try our Za'atar and Hawayej Spice Rice.
This could also be made with cooked quinoa or farro in place of rice.
You can subtitute the chicken with lentils to make it vegeterian.
Add a 1/2 cup of chopped nuts for some crunch
Add a 1/2 cup of chopped herbs like dill for a bold and herby dish.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
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