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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