I’m usually a big fan of quick and easy recipes. The last thing I want to do when I get home from the gym is to spend an hour and a half cooking dinner. Actually, I barely make it inside the front door before I collapse onto the floor and pass out. However, sometimes it’s really nice to have a more elegant dinner – one that just looks pretty. These wild mushroom rice parcels look elegant, but taste even better.
Made with Crimini mushrooms, fresh zucchini, ham, and wild rice, these parcels bring together the flavors of summer and fall. I prefer to lightly steam the mushrooms and zucchini to keep the fresh flavors. Since we are nearing Thanksgiving, you can easily use leftover turkey or ham to fill these parcels. This is such a great recipe for utilizing leftovers.
If you would prefer to serve these as appetizers, just trim the Filo Dough to 3 inch by 3 inch squares and use a few tablespoons of filling. However, I love using my fork to break open the large filo parcels and watch the steam pour out.
To assemble the parcels, trim the filo dough to 6 inch by 6 inch squares. Brush each sheet with a little melted butter as you assemble the pouches. Lay 5 to 6 squares on top of each other, each at a slight angle from the sheet below. Add about 3/4 cup of filling, then lift up the pastry edges to form the parcel. Don’t worry if it does not completely cover the filling. Use strips of leftover filo dough to cover the top. Brush them with butter, then scrunch them up and place on top of the pouches. It will help cover the filling as well as add a decorative touch!
- 1 roll filo pastry dough (usually 2 rolls per package)
- 3 tbsp butter, melted
- 1 tbsp olive oil
- 1 cup rice, wild and brown mix
- 2¾ cup chicken stock
- 1 red onion, sliced
- 1½ cups mushrooms, sliced
- 2 zucchini, roughly chopped
- 1 cup cooked ham, chopped
- salt and pepper to taste
- Prepare the rice with the chicken stock according to package instructions. For a mix of brown and wild rice, the rice is usually cooked in the simmering chicken stock for about 35 minutes.
- While the rice is cooking, caramelize the red onions. Add the tablespoon of olive oil to a sauté pan over medium heat. Once the oil is hot, add the onions. Allow the onions to cook over medium or medium low heat, stirring occasionally. Let cook for 30 minutes to an hour.
- Preheat the oven to 375 degrees Fahrenheit.
- Once the onion is done cooking, remove it from the pan and set aside. In the same pan, add the mushrooms and zucchini. Cover and let steam until just tender. Add the ham and continue to cook until the ham is warm. Remove from heat.
- In a large bowl, combine the cooked rice, mushrooms, zucchini, ham, and onions. Salt and pepper to taste. Set aside.
- Lay out the full sheets of thawed filo dough. Trim the dough into 6 inch by 6 inch squares. Make sure to keep the filo dough covered as much as possible so it doesn't dry out. As you assemble the pouches, brush a little melted butter onto each sheet of dough.
- To make one parcel, stack 5 to 6 sheets of buttered filo dough on top of each other, each at a slight angle from the one below. Add about ¾ cup of filling to the center of the stack, then pull up the edges. Since the filling won't be enclosed completely, there will be a small opening on top. Place the parcel onto a prepared cookie sheet. Repeat with remaining filo sheets and filling. It should make about 6 parcels.
- Cut any leftover filo dough into small strips. Brush with butter and scrunch them up. Place them on top of the parcels to completely cover the filling.
- Bake in a preheated oven for 12 to 15 minutes, or until golden brown. Serve while hot.
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