Red rice pannequets

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 200 g red rice
• 2 1 courgette
• 3 1 slice smoked ham
• 4 2 shallots
• 5 1 bayleaf
• 6 1 garlic clove
• 7 3 tablespoons olive oil
• 8 50 g butter
• 9 8 sheets of filo pastry
• 10 1 tablespoon linseed
• 11 8 leaves parsley
• 12 1 chicken stock cube
• 13 salt
• 14 pepper
• 15 3 tablespoons olive oil
• Total weight: 730 grams

Times:

Preparation	Cooking	Start to finish
1 hour 22 min.	38 min.	2 hours

Step by step recipe

• 1: Peel and chop finely 2 shallots.
  Using hot water and chicken stock cube make up stock to double the volume of 200 g red rice.
  Wash rice and drain it.
  Prepare 1 courgette and cut into small dice.
• 2: In a pan, pour 3 tablespoons olive oil. When hot, add half of 2 shallots chopped, 1 bayleaf and 1 garlic clove en chemise. Salt and pepper.
  Cook one or two minutes, until shallot becomes translucent.
• 3: Add 200 g red rice, and stir for one minute.
• 4: Add chicken stock all at once, mix well and allow to cook uncovered on medium heat.
• 5: Rice is cooked when all chicken stock is absorbed, remove and discard bayleaf and garlic.
  Set aside.
• 6: Heat 3 tablespoons olive oil in a pan, add the other half of 2 shallots chopped, cook for one minute and add the diced courgettes, salt and pepper.
  Cook until courgette is almost done, but still a little crunchy.
• 7: Roughly chop 1 slice smoked ham.
• 8: Mix courgettes, rice and ham, Check seasoning.
  Melt 50 g butter.
• 9: Cut 2 rectangles of filo pastry about 6 by 8 inches or 15 by 20 cm.
  Coat one rectangle with melted butter, using a brush.
• 10: Sprinkle with flax seeds, and put a parsley leaf in the centre .
• 11: Coat the second rectangle with melted butter, and put it on the first one, buttered side to buttered side.
• 12: Put a tablespoon of mixture in the middle.
• 13: Fold filo pastry to wrap up the mix.
  Join edges with a bit of melted butter.
• 14: Put the pannequet with join on bottom.
  Do this with all the mix, aiming to get two pannequets per guest.
• 15: Cook pannequets on both sides in a frying pan with a little oil, until golden brown.
  Serve hot, without waiting.

Remarks

This recipe is intended as a main course with two pannequets per guest, but you can turn it into a starter by makeing smaller pannequets (half size).
If you don't have chicken stock to cook the rice, use water instead but it's less tasty. Same goes for the seeds: if you don't have flax seeds use sesame, poppy or anything else you like.

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