Red rice pannequets

Step by step recipe:

  1. 20 min.Red rice pannequets : Photo of step #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. 2 min.Red rice pannequets : Photo of step #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. 2 min.Red rice pannequets : Photo of step #3
    Add 200 g red rice, and stir for one minute.
  4. 1 min.Red rice pannequets : Photo of step #4
    Add chicken stock all at once, mix well and allow to cook uncovered on medium heat.
  5. 30 min.Red rice pannequets : Photo of step #5
    Rice is cooked when all chicken stock is absorbed, remove and discard bayleaf and garlic.

    Set aside.
  6. 7 min.Red rice pannequets : Photo of step #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. 5 min.Red rice pannequets : Photo of step #7
    Roughly chop 1 slice smoked ham.
  8. 3 min.Red rice pannequets : Photo of step #8
    Mix courgettes, rice and ham, Check seasoning.

    Melt 50 g butter.
  9. 5 min.Red rice pannequets : Photo of step #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. 2 min.Red rice pannequets : Photo of step #10
    Sprinkle with flax seeds, and put a parsley leaf in the centre .
  11. 3 min.Red rice pannequets : Photo of step #11
    Coat the second rectangle with melted butter, and put it on the first one, buttered side to buttered side.
  12. 1 min.Red rice pannequets : Photo of step #12
    Put a tablespoon of mixture in the middle.
  13. 3 min.Red rice pannequets : Photo of step #13
    Fold filo pastry to wrap up the mix.

    Join edges with a bit of melted butter.
  14. 30 min.Red rice pannequets : Photo of step #14
    Put the pannequet with join on bottom.

    Do this with all the mix, aiming to get two pannequets per guest.
  15. 6 min.Red rice pannequets : Photo of step #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.

Source:

Home made, and LCI for the seeds tip.

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