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Rated excellent by our customers

Nest of roasted balsamic vegetables with aromatic wild rice

Name: Nest of roasted balsamic vegetables with aromatic wild rice
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 1 packet of filo pastry; 3 tbsp sunflower oil; 250g (9oz) wild rice; 1 small pumpkin, finely sliced; 1 bouquet garni sachet; 1 large courgette, diced; 50g (2oz) button mushrooms; 1 red pepper, diced; 1 small radicchio; 100g (4oz) French beans, steamed; 2 tbsp balsamic vinegar; 5 tbsp olive oil; 2 large sprigs of rosemary; 1 bunch parsley, chopped; salt; freshly ground black pepper

The star shape created by the pastry gives this recipe a particularly festive air

Customer Rating:
5.0

(1 votes)

Posted by: Rhona
On: 27/11/2008

Cuisine

British

Time

1 - 2 hrs

Skill Level

Advanced

Serves

Courses etc.

Main Courses
Side dishes
Starters

You will need

Ingredient	Add
1 packet of filo pastry	Available only in our Edinburgh shops	More products
3 tbsp sunflower oil	Awaiting stock	More products
250g (9oz) wild rice		More products
1 small pumpkin, finely sliced	Awaiting stock	More products
1 bouquet garni sachet		More products
1 large courgette, diced	Awaiting stock	More products
50g (2oz) button mushrooms		More products
1 red pepper, diced		More products
1 small radicchio	Awaiting stock	More products
100g (4oz) French beans, steamed	Awaiting stock	More products
2 tbsp balsamic vinegar		More products
5 tbsp olive oil		More products
2 large sprigs of rosemary	Awaiting stock	More products
1 bunch parsley, chopped		More products
salt		More products
freshly ground black pepper		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 180C/350F/Gas4.
Place a 10cm/4in wide flan ring upside down on a baking sheet. Lightly grease the outside of the flan ring.
Brush five sheets of pastry with sunflower oil and place over the flan ring in layers at different angles, resulting in a star shape. Place in the oven for about 10 minutes or until golden brown. Leave to cool for 5 minutes, then carefully lift the nest off the ring and place upturned on a dinner plate. This needs to be done three more times, until you have four baskets. At this stage, raise the temperature of the oven to 200C/400F/Gas 6.
Wash the rice thoroughly. Add to a large pan of water with the bouquet garni and bring to the boil. Simmer on a low heat for 40 to 45 minutes, until the grains have split and are tender.
Meanwhile, place all the vegetables in a large bowl and mix. Blend together the balsamic vinegar, olive oil, seasoning and one sprig of rosemary. Pour over the vegetables and set aside for 30 minutes for the vegetables to marinate.
Grease a large roasting tray and spread the vegetables evenly over the tray. Cover with foil and place in the oven for 15 minutes. Remove the foil and roast for a further 15 minutes
To serve, fill each filo nest with the roasted vegetables and marinating juices. Add the wild rice around the edge of the basket and garnish with the parsley and rosemary.