Composition / ingredients
Step-by-step cooking
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Defrost the finished puff pastry. We roll it out a little. We divide the layer into 2 parts.
Cooking rice filling. As always, I suggest cooking in a pot. I do this because it is very convenient, although it cooks faster on the stove. Do not forget to add salt to the rice.
Chop the onion.
We spread the rice filling. You can make it soft, that is, boil rice. Then we spread a decent layer of onion, salt it and pepper it.
Pinching the pie.
Put in the oven and bake until golden brown at 180C.
We take it out, cut it, you can decorate it with parsley.
And now the variations. For example, you can make a vegetable layer with stewed carrots, onions, zucchini, green peas. By the way, you can also add tomatoes. You can also make a sweet rice filling with dried fruits.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Ground black pepper - 255 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
