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.
237 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
648 ml 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
154.8 ml 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
Change measures:
Times for this recipe
Preparation: 1 hour 25 min.
Cooking: 40 min.
All in all: 2 hours
To finish around 7pm, you'll need to have started before: 17:30.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 648 ml 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 648 ml 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 648 ml 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
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Butter
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Parsley
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Sheet of filo pastry
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