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 cloveen chemise. Salt and pepper. Cook one or two minutes, until shallot becomes translucent.
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.
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.