Nest of roasted balsamic vegetables with aromatic wild rice

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

Customer Rating:
5.0 (1 votes)

Posted by: Rhona
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Advanced

Serves

4

Courses etc.

Main Courses
Side dishes
Starters

You will need

IngredientAdd
1 packet of filo pastry Available only in our Edinburgh shops More products
3 tbsp sunflower oil More products
250g (9oz) wild rice

Limited availability due to high coronavirus demand

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1 small pumpkin, finely sliced

Temporarily unavailable due to high coronavirus demand

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1 bouquet garni sachet

Temporarily unavailable due to high coronavirus demand

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1 large courgette, diced

Temporarily unavailable due to high coronavirus demand

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50g (2oz) button mushrooms More products
1 red pepper, diced More products
1 small radicchio

Temporarily unavailable due to high coronavirus demand

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100g (4oz) French beans, steamed

Temporarily unavailable due to high coronavirus demand

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2 tbsp balsamic vinegar More products
5 tbsp olive oil More products
2 large sprigs of rosemary More products
1 bunch parsley, chopped More products
salt

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freshly ground black pepper

Limited availability due to high coronavirus demand

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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.

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Shopping List

Filo Pastry
St James (400g)
£1.55
Available only in our Edinburgh shops
Sunflower Oil ORGANIC
Meridian (500ml)
£4.49
Wild Rice 20min cook
Real Foods
Limited availability due to high coronavirus demand
Pumpkin Small ORGANIC
Real Foods (each)
£1.70
Temporarily unavailable due to high coronavirus demand
Courgette ORGANIC
Real Foods (each)
£1.09
Temporarily unavailable due to high coronavirus demand
White Mushrooms UK ORGANIC
Real Foods
Red Pepper ORGANIC
Real Foods (each)
£1.10
Chioggia Beetroot ORGANIC
Real Foods
Temporarily unavailable due to high coronavirus demand
French Beans UK ORGANIC
Real Foods
Temporarily unavailable due to high coronavirus demand
Balsamic Vinegar ORGANIC
Biona (0.5l)
£4.99
Extra Virgin Olive Oil
Hellenic (500ml)
£5.99
Fresh Rosemary ORGANIC
Real Foods (1bunch)
£2.39
Coarse Ground Black Pepper
Real Foods
Limited availability due to high coronavirus demand
Fine Sea Salt
Real Foods
Limited availability due to high coronavirus demand
Fresh Flat Parsley ORGANIC
Real Foods (1pack)
£1.30