Swiss Chard Pie with Rice

Prep time


Cook time


Enjoy this flavourful swiss chard pie. The perfect way to finish a long busy day.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

View product

Ingredients to serve:

  • 1 bunch Swiss Chard

  • 60 g Parmesan Cheese

  • 3 Eggs

  • 1 Onion

  • 1 clove Garlic

  • 1 handful Pine Nuts (optional)

  • 1 small glass Sunwhite Medium Grain Rice

  • 1 Salt And Pepper

  • 400 g All-Purpose Flour

  • 100 ml Olive Oil

  • ½ cup Water

  • 3 pinch Salt

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Swiss Chard Pie with Rice


  • In a bowl, combine all-purpose flour, olive oil, water, and salt. Stir with a fork to combine, then turn out onto a work surface and knead for 1 minute. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.

  • Chop the Swiss chard (leaves and ribs) and blanch them for 5 minutes in well-salted water. Leave to cool.

  • Then pass everything through a food processor, not too fine, so that there is still a little material left.

  • Put the rice to cook in its volume of water, and stop it when the rice is al dente.

  • Peel and mince the garlic and onion, sauté them in olive oil, add the pine nuts to lightly roast them, then add the mixed chard.

  • Mix the Swiss chard, the half-cooked rice, and the parmesan. Add 2 whole eggs and 1 white, whipped together (keep 1 yolk for garnish). Add salt, pepper and mix well.

  • Roll out the two pieces of dough with a rolling pin, one a little wider than the other: line a pie tin with the wider dough, and prick lightly with a fork.

  • Add the chard mixture, and close the pie with the second crust.

  • Whisk the remaining yolk with a drop of water and pass the egg yolk pie with a pastry brush to brown it.

  • Make a small chimney in the center of the pie so that the steam escapes. Bake at 180°C for 30 to 40 minutes (depending on the thickness of the pie and the dough).

  • Serve.

More recipes like this one