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.
238 K 4.2/5 (22 reviews)
2 hours
Easy
8 people
15 IngredientsLast modified on: June 12th 2011
For 8 people, you will need:
- 1
400 g red rice - 2
2 courgettes - 3
2 slices smoked ham - 4
4 shallots - 5
2 bayleaves - 6
2 cloves garlic - 7
6 tablespoons olive oil - 8
100 g butter - 9
16 sheets of filo pastry - 10
2 tablespoons linseed - 11
16 leaves parsley - 12
2 chicken stock cubes - 13
salt - 14
pepper - 15 6 tablespoons olive oil
- Total weight: 1,460 grams
Change measures:
Times for this recipe
Preparation: 1 hour 25 min.
Cooking: 40 min.
All in all: 2 hours
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Peel and chop finely 4 shallots.
Using hot water and chicken stock cube make up stock to double the volume of 400 g red rice.
Wash rice and drain it.
Prepare 2 courgettes and cut into small dice.
Using hot water and chicken stock cube make up stock to double the volume of 400 g red rice.
Wash rice and drain it.
Prepare 2 courgettes and cut into small dice.
Stage 2 - 2 min.
In a pan, pour 3 tablespoons olive oil. When hot, add half of 4 shallots chopped, 2 bayleaves and 2 cloves garlic en chemise. Salt and pepper.
Cook one or two minutes, until shallot becomes translucent.
Cook one or two minutes, until shallot becomes translucent.
Stage 3 - 2 min.
Add 400 g red rice, and stir for one minute.
Stage 4 - 1 min.
Add chicken stock all at once, mix well and allow to cook uncovered on medium heat.
Stage 5 - 30 min.
Stage 6 - 7 min.
Stage 7 - 5 min.
Roughly chop 2 slices smoked ham.
Stage 8 - 3 min.
Stage 9 - 5 min.
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.
Coat one rectangle with melted butter, using a brush.
Stage 10 - 2 min.
Sprinkle with flax seeds, and put a parsley leaf in the centre .
Stage 11 - 3 min.
Coat the second rectangle with melted butter, and put it on the first one, buttered side to buttered side.
Stage 12 - 1 min.
Put a tablespoon of mixture in the middle.
Stage 13 - 3 min.
Fold filo pastry to wrap up the mix.
Join edges with a bit of melted butter.
Join edges with a bit of melted butter.
Stage 14 - 30 min.
Put the pannequet with join on bottom.
Do this with all the mix, aiming to get two pannequets per guest.
Do this with all the mix, aiming to get two pannequets per guest.
Stage 15 - 6 min.
Cook pannequets on both sides in a frying pan with a little oil, until golden brown.
Serve hot, without waiting.
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.
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 recipe | 60 RDI=20 % | 370 RDI=40 % | 320 RDI=50 % | 4,560 RDI=230 % | 19,110 RDI: 230 % |
| Per 100 g | 4 RDI=2 % | 30 RDI=2 % | 20 RDI=3 % | 310 RDI=20 % | 1,310 RDI: 20 % |
| Per person | 7 RDI=3 % | 50 RDI=4 % | 40 RDI=6 % | 570 RDI=30 % | 2,390 RDI: 30 % |
How much will it cost?
- For 8 people : 8.75 €
- Per person : 1.10 €
Change currency: 
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)
Red rice
Like these other recipes: ... See them all 0
Butter
Like these other recipes: Dipping bread with cheese, Fillet of pollack cooked in two stages, Scallop and leek pancakes, Apple and almond gratin, Sorrel omelette, ... See them all 472
Sheet of filo pastry
Like these other recipes: Crispy rolls with chicken and leek, Filo leeks and cheese tart, Country filo tart, Langoustine sabayon tart, ... See them all 4
Parsley
Like these other recipes: Tomato tart, Breton coleslaw, Turban of sole with langoustines, White asparagus salad, Crab Cakes, ... See them all 159
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011362 K4.0 1 hour 15 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012329 K5 3 hours 9 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011291 K4.7 55 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015251 K4.3 2 hours 20 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.