Rye wickets with rice and julienne
159 50 минут 6 порции
Incredibly tasty wickets from rye crispy dough with a creamy inside Julien! After playing with the recipes are classics you can get remarkable result is this interesting Russian-French dish.
for 8th of Marchfor 23rd of February
Ingredients for Rye wickets with rice and julienne
- Rye flour - 200 g
- Yogurt - 150 g
- Figure - 0,5 stack.
- Mushrooms - 250 g
- Onion - 1 piece
- Chicken fillet - 300 g
- Flour - 1 tsp.
- Cream - 200 ml
- Cheese - 50 g
- Salt - 1 Puig.
- Vegetable oil - 1 tbsp
Step by step instruction of cooking Rye wickets with rice and julienne
For the filling, I chose a mixture of "the basmati mix" an interesting combination of white fragrant basmati rice and wild rice aquatics.
Rice add water 1:2 and cook until done (12-14 minutes on medium heat).
Mushrooms (I have frozen mix of wild and button mushrooms) to boil for about 5 minutes in salted water. Drain in a colander, rinse and gently squeeze.
In a small amount of vegetable oil and fried chopped onion. When it becomes translucent, add the chopped small pieces of chicken, a couple of minutes, the mushrooms. Fry all together 3 minutes, add the flour, stir, pour the cream, season with salt. Leave to cool.
For the dough mix the flour and salt, gradually stir in the buttermilk until the dough will stretch.
Roll of it a couple of sausages, divide into pieces the size of a large walnut.
Roll out on floured table each piece of dough thinly, put a tablespoon of julienne and a teaspoon of rice.
Stung the dough around the edges into creases, leaving a small hole on top of the gate. In this opening drop of water or cream (0.5 tsp.) and put a little grated cheese.
Bake wickets in preheated oven at 200 gr. 15-18 minutes before Browning the cheese.
I got 12 pieces.