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.
233 K 4.2/5 (22 reviews)
2 hours
Easy
12 people
15 IngredientsLast modified on: June 12th 2011
For 12 people, you will need:
- 1
600 g red rice - 2
3 courgettes - 3
3 slices smoked ham - 4
6 shallots - 5
3 bayleaves - 6
3 cloves garlic - 7
9 tablespoons olive oil - 8
150 g butter - 9
24 sheets of filo pastry - 10
3 tablespoons linseed - 11
24 leaves parsley - 12
3 chicken stock cubes - 13
salt - 14
pepper - 15 9 tablespoons olive oil
- Total weight: 2,190 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 6 shallots.
Using hot water and chicken stock cube make up stock to double the volume of 600 g red rice.
Wash rice and drain it.
Prepare 3 courgettes and cut into small dice.
Using hot water and chicken stock cube make up stock to double the volume of 600 g red rice.
Wash rice and drain it.
Prepare 3 courgettes and cut into small dice.
Stage 2 - 2 min.
In a pan, pour 3 tablespoons olive oil. When hot, add half of 6 shallots chopped, 3 bayleaves and 3 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 600 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 3 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 | 90 RDI=40 % | 550 RDI=50 % | 470 RDI=70 % | 6,850 RDI=340 % | 28,670 RDI: 340 % |
| 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 12 people : 13.15 €
- 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: Shortbread tart with sweet apricots and rosemary, Lime meringue tart, Confit Victoria pineapple with honey and spices, Jam doughnuts, Apple Batter Puddings, ... See them all 452
Parsley
Like these other recipes: Lebanese Tabbouleh, Home-made doner kebab, Involtini-Style Filet Mignon , Cabbage julienne with ham, Green parsley sauce, ... See them all 158
Sheet of filo pastry
Like these other recipes: Filo leeks and cheese tart, Langoustine sabayon tart, Crispy rolls with chicken and leek, ... See them all 3
Other recipes you may also like
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).July 21th 2015171 K 24.3 15 min.
Classic French white bread
This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant". It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.June 6th 2017296 K4.1 3 hours 50 min.
How to poach peaches
To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.September 6th 2012226 K3 1 hour 50 min.
Ham spirals
These puff pastry spirals made with smoked ham are delicious and quick to make.September 7th 2018123 K3.8 60 min.
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...September 3rd 2017272 K 24.9 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-19)
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.