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Middle Eastern Phyllo wrapped Rice

Posted on 25 March 2011 by sheena  

1 onion, diced
3 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon ground white pepper
3 carrots, small-diced
1 zucchini, small-diced
4 mushrooms, small-diced
1/2 cup golden raisins
1 teaspoon ground allspice
1/2 teaspoon freshly ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 cup chopped pecans or sliced almonds or pinenuts
2 cups cooked white basmati rice
2 cups cooked wild rice
1 cup vegetable or chicken stock
salt to taste
1 puff pastry sheet, thawed in fridge for a couple of hours
1 egg
1 teaspoon water
Directions

Heat olive oil in a good-sized skillet, then add diced onion. Saute for about 5-7 minutes, until soft.
Add all the spice ingredients, and fry for an additional minute, until nicely fragrant.
Add carrots, zucchini, and mushrooms and stir.
Pour in 1/2 cup of stock and cover pan. Cook for about 4-5 minutes.
Add raisins, nuts, and the cooked rices. Pour in the remaining 1/2 cup stock. Check to see if there is enough liquid for a moist mixture. If dry, add more stock. Stir until well-mixed, with heat under the skillet. Add salt to taste, then turn off skillet and set mixture aside.
Roll out puff pastry sheet, sprinkling with flour to prevent sticking. Cut the sheet into four pieces. Pile the rice filling onto the individual pieces, using about 1/4 of the filling for each piece, then fold the pastry over the top.
Whisk together the egg and water, then paint the tops of the pastries with it.
Place pastries on parchment paper on a cookie sheet and bake for about 30 minutes at 425 degrees.
Watch so they don’t get too too brown!

 

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