Spiced rice & mushroom en croute

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• Margaret

  20 November 2008

  Margaret rated this recipe

  

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• Snark

  04 February 2009

  Snark rated and commented on this recipe

  

  Delicious recipe, very easy and great for leftovers.

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• michelle17

  05 December 2009

  michelle17 rated and commented on this recipe

  

  Added worcester sauce and crumbled half a veg stock cube in which made it deliciously tasty. Really nice hot or cold, will be a regular on my plate!

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• nemo

  19 December 2009

  nemo commented on this recipe

  Can I freeze this prior to cooking it? I'd like to make it for Christmas day but would like to make it in advance. Thanks

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• Wend

  23 January 2010

  Wend rated this recipe

  

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• Fluffy

  08 April 2010

  Fluffy rated and commented on this recipe

  

  It was OK. I suspect that adding Worcester sause/veg stock, as per one of the other reviews, would help spice it up a fair bit, as it was definately lacking something.

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• Penny M

  18 May 2010

  Penny M commented on this recipe

  Made this for my vegetarian sister-in-law at Christmas. Delicious! Even my carnivore of a husband liked it. The recipe seemed to produce more filling than needed, but this made a very nice lunch for me the next day.

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• Miss G

  14 June 2010

  Miss G rated and commented on this recipe

  

  Thought this was OK, didn't really do a lot for me though, I don't think the flavours worked that well. Doubt I would do this again.

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• RebeccaLambert28

  18 August 2010

  RebeccaLambert28 commented on this recipe

  I cooked this as part of a Vegetarian Sunday dinner looking for something interesting to serve to my guests. On making the filling, the flavours accoriding to recipe were very bland, and so I added some cranberry sauce and a stock cube. The flavours did not really do much for me, so I added a few almonds. I still thought there was a major savoury flavour missing from the dish. Warming up the leftovers, I added soy sauce, which seemed to sort out the imbalance. Would probably make this again, but not as part of a Sunday Lunch, and maybe with a light salad or new potatoes instead, and would put soy sauce in the filling.

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• Robin

  25 December 2010

  Robin rated and commented on this recipe

  

  Just served this up as a vegetarian option for Christmas lunch, it went down very well with everyone who tried it. I took on board previous comments and made up the weight in mushrooms with some shitake and porcini, other mushrooms are available! Also added two tbsp of soy sauce and one of balsamic.

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• elly

  04 January 2011

  elly rated and commented on this recipe

  

  I made this for christmas lunch as my son's girlfriend is vegetarian I put in a finely chopped red chilli and two tbsps soy sauce, she loved it as did other family members. It freezes well too if there is any left.

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• Wend

  10 February 2011

  Wend commented on this recipe

  I made this for a dinner party of vegetarian friends. It was very tastey and went down very well. It was very filling too. I would make it again for another dinner party as it looked great and as if you put a lot of effort in when you didn't really. Thanks for the recipe :)

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• michael

  29 November 2011

  michael commented on this recipe

  I plan to make this recipe for my vegeterian brother at Christmas. Any suggestions what to serve with it? Would it need a sauce?

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• ShazzyD

  09 December 2012

  ShazzyD commented on this recipe

  Throw in a few roasted vegetable mixed with a garlic and herb cream cheese gives it that extra special taste, family loved it

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Ingredients

• 500g block puff pastry
• 1 egg , beaten

FILLING

• 60g basmati rice
• a pinch turmeric
• 1 lemon , zested
• 1 onion , finely chopped
• 600g chestnut mushrooms , sliced
• butter
• a handful parsley and tarragon, chopped
• 1 tbsp dried cranberries
• 2 eggs , hard-boiled and chopped
• sesame seeds to decorate

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour plus chilling

Vegetarian

Ingredients

• 500g block puff pastry
• 1 egg , beaten

FILLING

• 60g basmati rice
• a pinch turmeric
• 1 lemon , zested
• 1 onion , finely chopped
• 600g chestnut mushrooms , sliced
• butter
• a handful parsley and tarragon, chopped
• 1 tbsp dried cranberries
• 2 eggs , hard-boiled and chopped
• sesame seeds to decorate

Per serving

546 kcalories, protein 12g, carbohydrate 43.2g, fat 37.3 g, saturated fat 16.8g, fibre 1.8g, salt 1.01 g

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