Rice, Leek & Spinach Pie (Not-quite-Nigella)

June 25, 2022 / Lyn Jones / 0 Comments

Amazing! This is such a wonderfully delicious vegetarian dish. With the sweetness of soft cooked leeks, fragrant spiced rice, two types of cheese & the goodness of spinach – a complete meal.

Serves: 6-8

1 cup/200g/7ozs. white rice – cooked in
1.5 cups/375ml/12.7flozs. vegetable stock for 15 mins absorption method.

30g/1oz butter
1-2 tablespoons oil
3 leeks (around 250g/8.8ozs), white part only & sliced finely (see note below)
6 cloves garlic, peeled & diced
500g frozen spinach, thawed
1/2 cup currants or sultanas
2 tsp chilli flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Sprig of thyme
4 eggs, beaten
2 cups/240g/8ozs shredded tasty or cheddar cheese
1/2 cup/45g/1.6ozs. parmesan cheese
Finely grated zest of 1 lemon
Salt & pepper for seasoning

For pastry:
2.5 cups/375g/ 13ozs. plain all purpose flour
1.5 teaspoons instant dried yeast
1 teaspoon sugar
1 cup/250ml /8.8flozs milk
1/3 cup/75g/2.65ozs natural yogurt or sour cream
5 egg
2 Tabs oil
1 tsp salt
2 Tabs melted butter to brush on afterwards
1 tsp nigella seeds

Step 1 – When rice/broth is cooked through, add butter & oil to a large saucepan on medium heat & melt the butter. Add the leeks, cook until soft. Add garlic – cook 2-3 mins. Add the spinach, cooked rice, currants, chilli flakes, cumin, nutmeg and thyme and cook for 5 minutes or so until fragrant and tasty. * (You can do this part ahead of time and keep it in the fridge for 1-2 days. On the day you want to use it, mix the rice mixture with the beaten eggs, two cheeses and lemon zest. Season with salt and pepper).

Step 2 – For the pastry dough mix the flour, yeast and sugar in the bowl of a mixer. In a jug measure the milk, yogurt or sour cream, egg, oil and salt. Pour this into the flour mixture and mix together with a spatula until starting to come together. Then add a kneading attachment to your mixer and knead the dough until elastic (around 5-6 minutes on the lowest speed). Shape into a ball and place in a greased bowl and allow to rise until double in size. **(I actually prefer letting this rise, covered, in the fridge overnight where it can prove for up to 3 days as long as it is completely covered).

Step 3 – When it is time to bake the pie, line the base & sides of a 20cm/8inch springform tin. Take dough from fridge, allow it to rest on the counter for 20 minutes. Cut dough into two: one 2/3 of the total weight, the other 1/3. With the larger portion, roll it out onto a lightly floured surface – to  fit the tin and the sides, so roll it out quite large & thin. Transfer dough to the lined tin and gently coax it against the sides of the tin – allow to rest for 5 mins. In the meantime roll out the 1/3 portion of dough to fit the top of the pie.

Step 4 – Preheat oven to 180C. Fill pie with the rice mixture then top with round of dough & crimp the edges, trimming dough with scissors (I use the leftover dough to make pizza-cook’s treat!).
Cut a hole in the centre of the pie for steam to escape – bake for 45 minutes.

If browning too much at 30 mins, cover with a sheet of foil. You want it to cook the whole time so that the dough cooks on the base and sides. Brush with melted butter and sprinkle with nigella seeds after. Serve with your favourite marinara or tomato based sauce (needs no salad).

NOTES

Don’t want to make it a pie? This makes a WONDERFUL pilaf!! Just make the rice itself and serve it with fish or chicken!

Use bought pastry! Filo pastry works really well with this pie. Use 8 sheets of buttered filo pastry for the base and 6-8 layers of filo pastry for the top!

What can I use instead of leeks? If leeks aren’t in season try the same weight in golden eschallots or the white parts of spring onions.

EASY OMURICE (JAPANESE or KOREAN RICE OMELET)

July 26, 2020 / Lyn Jones / 0 Comments

2 SERVINGS

INGREDIENTS

  • 2 cups prepared white rice – minute rice works fine
  • 1/2 cup diced or shredded chicken
  • 2 tablespoons toasted sesame oil divided
  • 1/4 white or yellow onion, diced
  • 1/4 cup soy sauce
  • 1 tablespoon ketchup
  • 1/2 cup frozen vegetable mix (peas/carrots/corn) defrosted
  • 4 large eggs
  • salt and pepper to taste
  • 1/4 cup shredded cheese choose your favorite – I used cheddar and monterey jack
  • 1 tablespoon olive oil

INSTRUCTIONS

  • Whisk together eggs and olive oil and set aside.
  • In a medium skillet, saute diced onions in 1 tablespoon toasted sesame oil over medium-high heat for 2-3 minutes til onions are translucent.
  • Stir in rice, remaining 1 tablespoon sesame oil, soy sauce, and ketchup and saute rice for 3-4 minutes until browned.
  • Stir in mixed vegetables and chicken until heated throughout. Transfer rice mixture to a bowl and cover to keep warm.
  • Pour half of the whisked eggs into the pan (over medium heat). Immediately tilt the pan to coat the entire bottom of the pan with egg. Sprinkle half of the cheese over the eggs.
  • Cook for 1-2 minutes until eggs are mostly cooked (they will still be slightly undercooked on top).
  • Spoon half of the rice mixture into the center of the eggs. Use a spatula for fold over the the eggs over the rice to make an omelet. Carefully turn out onto a paper towel. Immediately wrap in the paper towel and shape into a football/omelet shape to seal the edges together.
    • Repeat with remaining egg and rice mixtures to make a second omelet. Serve while warm, top with additional ketchup if desired.

      DEAS FOR CUSTOMIZING OMURICE?

      If you’d like to put your own spin in making this Japanese Omelet Rice (or sometimes even referred to as a Korean rice omelet), there are a few ways you can customize it:

      • You can add cooked pork or beef instead of chicken if you prefer.
      • Use only egg whites (use 6 egg whites if you choose to omit the yolks) to make this a bit healthier (although you’ll be missing out on some of that wonderful egg taste).
      • You can also use fast-cooking brown rice if you prefer that over white, or even cauliflower rice for a carb-free rice omelet. Just make sure to squeeze out any excess water in the cauliflower rice so that your omelet rice isn’t too wet.
      • Japanese omelets are very versatile. Use red onions, an Asian frozen veggie blend, edamame, or any veggies you like. Just only use a half a cup of the veggie mixture or you won’t be able to seal the egg omelet.
      • Omit cheese to make the fried rice portion more authentic (but I do love cheese with my eggs, so I have to have it!)

      HOW DO YOU MAKE VEGETARIAN OMURICE?

      To make this dish vegetarian (assuming you still eat eggs), just omit the chicken or other meat. It’s that easy and will still be quite tasty!

      You can also substitute mushrooms (cook them a bit first) instead of the chicken or even chickpeas I think would be delicious!