Advance planning really helped with this dish and made it so easy to make. The filling contains cooked rice, which I made a few days earlier. And the pie crust was already prepared too; I made a double crust a few weeks earlier for a quiche and popped half of it in the freezer for a later use.
Usually our dinner rotation contains dishes from a limited number of cuisines- Italian, American, Mexican, and Asian- so this dish was a welcome break from our usual routine. The filling was really interesting- the cloves, a surprising addition, turned out to be a pleasant one, and one that mellowed over time.
I think Drew made carrots to go with this, but I can't remember how he seasoned them.
I also don't have a picture because I didn't know this would inspire the Dinner Diary project.