Tonight’s dinner was a recreation of a recipe I’ve been thinking about for a few weeks. I read somewhere a recipe for Chicken and Rice Pilaf wrapped in Filo.
It was a recipe for an entire pie, but all I could think about was individual “pie”. So I made rice, grilled chicken the wrapped it in filo. It was really, really good.
1 cup rice (any type, or mixture. I used a wild Thai blend)
2 cups veggie broth
½ cup diced carrots
¼ cup nuts, toasted (I used hazelnuts and pine nuts)
Salt and pepper, to taste
2 Chicken breasts, grilled to 160F, thinly sliced
1 pkg Filo dough
Boil rice in water, with lid on until done, approx. 20 minutes. When rice is cooked, add in carrots and toasted nuts. Add Salt and pepper to taste.
While Rice is cooking, grill chicken until just done 160F. Chicken will not be white, it will be slightly pink, but still food safe. This way the chicken will still be moist when it comes out of the oven.
Allow both the rice and chicken to cool.
For Filo, lay out I sheet of filo, and oil it, place another sheet of filo on top. Continue layering 4 sheets of dough.
Scoop out about 1/3-1/2 cup of rice into the center of the dough.
Place about 4-5 sliced (or so) of the chicken breast on top.
Wrap the filo around the mixture. Bake at 400 for approx. 30 minutes or until golden brown.
In addition to this I made
“Fresh Cream Corn”,
another recipe adaption from a great friend (Kim Bostrom)
6 ears of corn
¼ cup of cream
1 T dried thyme
Salt and pepper to taste
Strip kernels of corn off cob. (Check out my new kitchen gadget!!
Add in cream and seasonings. Warm up, but don’t bring to a boil.