Red rice pannequets


Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
230 K 4.2/5 (22 reviews)
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Last modified on: June 12th 2011
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 25 min.
Cooking: 40 min.
All in all: 2 hours
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Step by step recipe


Stage 1 - 20 min.
Red rice pannequets
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.

Stage 2 - 2 min.
Red rice pannequets
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.

Stage 3 - 2 min.
Red rice pannequets
Add 200 g red rice, and stir for one minute.

Stage 4 - 1 min.
Red rice pannequets
Add chicken stock all at once, mix well and allow to cook uncovered on medium heat.

Stage 5 - 30 min.
Red rice pannequets
Rice is cooked when all chicken stock is absorbed, remove and discard bayleaf and garlic.

Set aside.

Stage 6 - 7 min.
Red rice pannequets
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.

Stage 7 - 5 min.
Red rice pannequets
Roughly chop 1 slice smoked ham.

Stage 8 - 3 min.
Red rice pannequets
Mix courgettes, rice and ham, Check seasoning.

Melt 50 g butter.

Stage 9 - 5 min.
Red rice pannequets
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.

Stage 10 - 2 min.
Red rice pannequets
Sprinkle with flax seeds, and put a parsley leaf in the centre .

Stage 11 - 3 min.
Red rice pannequets
Coat the second rectangle with melted butter, and put it on the first one, buttered side to buttered side.

Stage 12 - 1 min.
Red rice pannequets
Put a tablespoon of mixture in the middle.

Stage 13 - 3 min.
Red rice pannequets
Fold filo pastry to wrap up the mix.

Join edges with a bit of melted butter.

Stage 14 - 30 min.
Red rice pannequets
Put the pannequet with join on bottom.

Do this with all the mix, aiming to get two pannequets per guest.

Stage 15 - 6 min.
Red rice pannequets
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.
Keeping: To eat right now.
Source: Home made, and LCI for the seeds tip.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %180 RDI=20 %160 RDI=20 %2,280 RDI=110 %9,560 RDI: 110 %
Per 100 g4 RDI=2 %30 RDI=2 %20 RDI=3 %310 RDI=20 %1,310 RDI: 20 %
Per person7 RDI=3 %50 RDI=4 %40 RDI=6 %570 RDI=30 %2,390 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 4 people : 4.40 €
  • Per person : 1.10 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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