GOLDEN RICE PIE
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.
Provided by Chef Kate
Categories Rice
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 429.7, Fat 9.2, SaturatedFat 2.3, Cholesterol 46.6, Sodium 707.2, Carbohydrate 68.8, Fiber 5.3, Sugar 8.7, Protein 18.9
ITALIAN RICE PIE I
This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!
Provided by Star Pooley and KC
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 7
Steps:
- Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
- Pour into a 9 x 13 inch buttered pan.
- Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Nutrition Facts : Calories 646.2 calories, Carbohydrate 59.3 g, Cholesterol 326 mg, Fat 36.7 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 21.1 g, Sodium 244 mg, Sugar 46 g
EASTER RICE PIE
This pie is a wonderful tradition to start making for Easter. The decadent custard is held together with the arborio rice. Not too sweet, no one will ever know there's rice in it unless you tell them. This pie is rich, fluffy, and very creamy. A pinch of cinnamon is the perfect touch and adds just a bit of flavor. A wonderful...
Provided by Jessica S
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450 degrees. Line a 9.5"-10" deep dish pie dish with dough. (Recommend deep dish (2") as this is a lot of filling and will come very close to top.)
- 2. Beat together sugar and ricotta. Add eggs one at a time and beat until incorporated.
- 3. Add half & half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well. Stir in rice.
- 4. Pour filling into crust and sprinkle lightly a dash of cinnamon on top. (Photo in this step is of the filling in a 9.5" x 2" pie dish. It will not overflow while baking.)
- 5. Bake at 450 degrees for 10 minutes. Lower temp to 350 degrees and bake an additional 50 minutes. Should be lightly browned on top & may be very slightly jiggly toward the center (will set up when cool).
- 6. Let cool completely. Serve chilled or room temp.
EASTER RICE PIE
This recipes makes two Easter pies with rice and pineapple filling.
Provided by TINATED
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- Grease two 9-inch pie plates.
- Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
- Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
- Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
- Fit crusts into the prepared pie plates and freeze for 1 hour.
- Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
- Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
- Preheat oven to 325 degrees F (165 degrees C).
- Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
- Divide the filling between the 2 cold pie crusts.
- Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 48.6 g, Cholesterol 115.6 mg, Fat 14.2 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 8.1 g, Sodium 274.5 mg, Sugar 20.5 g
ITALIAN RICE PIE
This recipe has a history. When I was young, tradition was that all the foods to be served on Easter Sunday were prepared in advance. On the day before Easter, the food would be layed out on the table so the local parish priest could come and bless the food. This recipe is a tradition on Easter Sunday. It is from Naples, Italy!
Provided by star pooley
Categories Pies
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Beat eggs in very large bowl.
- 2. Add sugar and mix well.
- 3. Stir in cheese and vanilla until smooth and creamy.
- 4. Add heavy cream and stir.
- 5. Fold in cooled, cooked rice and then drained pineapple.
- 6. Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
- 7. Bake@325* oven for 1 hour.
- 8. Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
- 9. Refrigerate after throughly cooled.
More about "golden rice pie recipes"
ITALIAN RICE PIE (PASTIERA DI RISO) - FEELING FOODISH
From feelingfoodish.com
5/5 (6)Total Time 1 hr 30 minsCategory DessertCalories 377 per serving
- In a large bowl, add the sugar, flour, salt, baking powder, lemon zest, and cubed butter. Using your hands, cut/squeeze the butter into the dry ingredients until the mixture resembles coarse sand
- Begin by adding the rice, milk, and lemon peel to a gentle boil over medium low heat. You MUST stir often or the mixture will definitely stick to the bottom of the pan!!
- Use the prepared pie shell from earlier step and price the dough several times all over with a fork
PERSIAN RICE PIE (TAH CHIN) RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 4 hrsCategory Baked Chicken Thigh RecipesCalories 430 per serving
- Combine 2 tablespoons oil and turmeric in a large bowl with 1 teaspoon each salt and pepper. Add chicken and turn to coat. Transfer the chicken to a rimmed baking sheet. Bake, turning once, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, 25 to 30 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Reserve the pan. Remove the meat from the bones and cut into 1-inch pieces.
- Heat 3 tablespoons oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Add garlic and cinnamon; cook, stirring, for 1 minute. Transfer to a medium bowl. Wipe out the pan.
17 BEST RICE PUDDING RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
GOLDEN RICE PIE WITH SPINACH FILLING - MOLLIE KATZEN
From molliekatzen.com
24 BEST GLUTEN FREE EASTER DESSERT RECIPES
From onlyglutenfreerecipes.com
GOLD RICE KRISPIE - ETSY
From etsy.com
10 BEST RICE KRISPIES GOLDEN SYRUP RECIPES | YUMMLY
From yummly.com
PERSIAN SAFFRON RICE (TACHIN) | RECIPETIN EATS
From recipetineats.com
20 GOLDEN CORRAL COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
BEST RICE PIE RECIPE - HOW TO MAKE TORTA DI RISO - FOOD52
From food52.com
EASTER RICE PIE (PASTIERA DI RISO) - PINA BRESCIANI
From pinabresciani.com
ITALIAN EASTER RICE PIE RECIPE (PASTIERA DI RISO)
From cucinabyelena.com
SAVOURY RICE - GOLDEN VEGETABLE RICE RECIPE - DAISIES & PIE
From daisiesandpie.co.uk
BASIC QUICHE RECIPE – A COUPLE COOKS
From acouplecooks.com
BANG BANG SHRIMP RICE BOWL RECIPE - TODAY.COM
From today.com
RICE RICOTTA EASTER PIE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CHEWY, GOOEY GOLDEN RICE KRISPIE TREATS - ONCE UPON A CHEF
From onceuponachef.com
GOLDEN RICE - BETTER THAN BOUILLON
From betterthanbouillon.com
GOLDEN RICE - WIKIPEDIA
From en.wikipedia.org
ITALIAN RICE PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
50+ BEST CASSEROLE RECIPES ( BREAKFAST & DINNER CASSEROLES!)
From savoryexperiments.com
GOLDEN FRIED RICE (黄金炒饭) - THE WOKS OF LIFE
From thewoksoflife.com
CHERRY PIE HIMARK GOLDEN PIE RECIPE PIE PLATE PLATTER 10 …
From ebay.com
#time-to-make #course #main-ingredient #preparation #healthy #main-dish #rice #vegetables #low-fat #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #pasta-rice-and-grains #green-yellow-beans #4-hours-or-less
You'll also love