Name: Red rice pannequets
Prep time: 1 h 22 min
Cook time: 38 min
Total time: 2 h
Yield: 4 people
Cuisine: French
Ingredients: 200 g red rice; 1 courgette; 1 slice smoked ham; 2 shallots; 1 bayleaf; 1 garlic clove; 3 tablespoons olive oil; 50 g butter; 8 sheets of filo pastry; 1 tablespoon linseed; 8 leaves parsley; 1 chicken stock cube; Salt; Pepper; 3 tablespoons olive oil

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: 720 grams

Times for this recipe

Preparation

1 hour 25 min.

Cooking

40 min.

All in all

2 hours

Preparation 1 hour 25 min.

Cooking 40 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 20 min.

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.

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.

Add 200 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.

Rice is cooked when all chicken stock is absorbed, remove and discard bayleaf and garlic.

Set aside.

Stage 6 - ⌛ 7 min.

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.

Roughly chop 1 slice smoked ham.

Stage 8 - ⌛ 3 min.

Mix courgettes, rice and ham, Check seasoning.

Melt 50 g butter.

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.

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.

Stage 14 - ⌛ 30 min.

Put the pannequet with join on bottom.

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.

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.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	25 g RDI=10 %	20 g RDI=28 %	304 kcal RDI=15 %	1,274 kJ RDI=15 %
Per person	7 g RDI=11 %	45 g RDI=17 %	37 g RDI=51 %	545 kcal RDI=27 %	2,282 kJ RDI=27 %
Whole recipe	29 g RDI=46 %	181 g RDI=69 %	148 g RDI=203 %	2,180 kcal RDI=109 %	9,129 kJ RDI=109 %