Ingredients

The following ingredients have 4 Servings
  • 1 medium onion, diced
  • 3 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper (or less)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon freshly ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper
  • 2 good-sized carrots, small-diced
  • 1 zucchini, small-diced
  • 5 shiitake mushrooms, small-diced
  • 1/3 cup golden raisins
  • 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

Instruction

  • Heat olive oil in a good-sized skillet, then add diced onion. Saute for about 5 minutes, until soft.
  • Add all the spice ingredients, and fry for an additional minute, until nicely fragrant.
  • Add carrots, zucchini, and mushrooms (or vegetables of your choice) and stir.
  • Pour in 1/2 cup of stock and cover pan. Cook for about 2-3 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!