Veggie Rice Parcels
7,4 / 10
- For the pilaf
- 2 Tbsps vegetable oil
- 2 bay leaves
- 3 Cardamom
- 8 black peppercorns
- 1 tsp Cumin
- 1 red chili pepper (cut in half and deseeded if preferred)
- 1 onion (peeled and chopped)
- 2 cups cooked Basmati rice
- 8 ripe tomatoes (roughly grated)
For the pilaf: Heat the oil in a large pan and add the whole spices and chilli and cook for about 30 seconds. Add the onion and cook until translucent.
Stir in the rice and tomato slush, season and stir to heat through. Leave to cool.
Preheat the oven to 200°C | 400F | gas 6.
Brush the filo sheets with melted butter and lay out.
Spoon some of the tomato pilaf into the centre of each one, then gather the filo pastry up around to make a parcel.
Use the chive stems to secure the parcel; if needed, dip in hot water to make more malleable. You could use cook’s string as well.
Place on a greased baking sheet and bake in the oven for 15-20 minutes or until the pastry is crisp and golden. Serve with a garnish of chopped chives.