Chicken And Rice Pie
 

I was wondering what to do with some left over rice one day when this idea came into my head.  It worked very nicely too.  This recipe would also work if you had left over cooked chicken too.  You would just dice it up and add toward the end of cooking.

The links immediately below are not my recipes but you may find them interesting anyway.

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

2 teaspoons oil
2 cloves garlic
1 teaspoon dried cumin
1 teaspoon ground coriander
1 onion
400 gm chicken flesh, sliced small (breast or leg flesh - either is fine)
1 carrot, diced small
1 capsicum, diced
2 - 3 sticks of celery, chopped small
1/2 cup water
1 cup water (extra)
2 and 1/2 rounded tablespoons cornflour
2 rounded teaspoons stock powder
Salt and pepper to taste
3 - 4 cups cooked, cooled rice
1 egg, beaten
2 handfuls grated cheddar cheese
2 teaspoons celery seed (optional)
1/2 teaspoon celery salt
 

Method:

Pre heat oven to 180 degrees Celsius.

Cook first five ingredients in a pan until onion is changing colour.

Add chicken and carrot.  Cook 10 minutes, stirring frequently.

Add capsicum, celery and 1/2 cup water.  Cook for 5 minutes with the lid on the pan.

Mix remaining one cup water with the cornflour and stock powder. Stir till well combined.  Pour this into the chicken and vegetable mixture and stir well until it comes to the boil and thickens. Season with salt and pepper.  Simmer for 5 minutes. Place this mixture into a deep casserole dish.

Take the last five ingredients and mix them together well in a bowl.  When they are well combined spoon this rice topping on to the chicken and vegetable mixture.

Cook for 40 minutes at 180 degrees Celsius
 

Serves 4

Notes:

This recipe works well with mushrooms instead of the carrot and capsicum.  If using mushrooms swap the one cup of water for one cup of milk.

Food Facts:

Celery was once grown primarily for medicinal reasons, particularly by the Chinese.  It has been prominent in Northern European cuisine since the 16th century. It is said that it takes more calories to eat and digest celery than there is in the celery. It is related to carrots, parsley and parsnips.  Celery is high in vitamin C and potassium.

Carrots are native to Afghanistan.  They used to have a yellow flesh and a purple exterior.  Carrots were first grown as a medicine and not a food.  Just one carrot supplies enough vitamin A for an entire day.  In fact, they have the highest Vitamin A content of any vegetable.  Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.

 

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