Ingredients:
8oz mushrooms, chopped
1 small onion, diced
1 tbsp chopped garlic
Olive oil
6oz wild rice
2tbsp soy sauce
Black pepper
½ c vegetable stock
½ c red wine
1 (14oz package) puff pastry
1 lg egg, beaten
Cooking Instructions
Step 1:
Cook the rice. Set to the side.
Step 2:
Heat oil in skillet, once hot add onion, and garlic for 2 mins. Add mushrooms, soy sauce, vegetable stock, and wine. Cook for 5 minutes. Add cooked wild rice, cook until most liquid is reduced. Add pepper to taste. Remove from heat.
Step 3:
Heat oven to 400 degrees. Place parchment paper on worksurface, lightly dusted with flour. Unfold thawed puff pastry on parchment paper. Roll to a 13 by 16-inch rectangle. Transfer paper and pastry to a large cooking sheet. Arrange the rice mixture in a line in the middle of the puff pastry. Place second layer of pastry on top. Gently press edges to seal, then brush with egg. Slice 3-4 vents in top (or you can do fun designs).
Step 4:
Place in the oven for 45-50 minutes, until pastry is golden and flaky. Let cool for about 10 minutes. Slice to serve.
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