Nest
of Roasted Balsamic Vegetables with Aromatic Wild Rice
Serves 4
1 packet of filo
pastry
45ml / 3tbsp sunflower oil
250g / 9oz wild rice
1 bouquet garni sachet
1 small pumpkin, finely sliced
1 large courgette, diced
50g / 2oz button mushrooms
1 red pepper, diced
100g / 4oz French beans,
steamed
1 small radicchio
30ml / 2tbsp balsamic vinegar
75ml / 5tbsp olive oil
salt and freshly ground black pepper
2 large sprigs of rosemary
1 bunch parsley, chopped
1. Preheat
the oven to 180°C/350°F/Gas Mark 4.
2. Place
a 10cm/4 inch wide flan ring upside down on a baking sheet.
Lightly grease the outside of the flan ring.
3. 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 nests off the rings
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 200°C /400°F/Gas Mark 6.
4. 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.
5. 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.
6. 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.
7. 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. ©The Vegetarian
Society 2001
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