|Photo: Pastry Stuffed with Oriental Rice Recipe|
Serves: 6 persons
Preparation time : 25 minutes
Cooking time : 40 minutes
2 tablespoons vegetable oil
1 medium onion or 150 g, chopped
1 medium carrot or 100 g, finely chopped
250 g minced lamb
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
1½ cups water or 375 ml
2 cubes MAGGI® Chicken Bouillon
1 cup basmati rice or 200 g
¾ cup frozen green peas or 110 g, thawed
¼ cup pine seeds or 40 g, toasted
¼ cup pistachio nuts or 40 g, toasted
7 sheets spring roll pastry, large size
Heat oil in a large pan, add and cook onions over medium heat for 4-5 minutes, add carrots and minced lamb. Season with spices and cook for 4-5 minutes or until the meat becomes golden brown.
Add water, MAGGI® Chicken Bouillon cubes and bring to boil. Add rice and green peas. Cover and cook over low heat for 20 minutes or until rice is cooked. Remove and allow it to cool slightly.
Cut each sheet lengthwise into 2 sheets. Add 2 tablespoons of the rice mixture on one sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.
Before serving, place rolls on a large baking tray. Bake in a 200°C preheated oven for 8 minutes or until golden brown.
Serve with salad and fresh yoghurt.
Energy : 466.00 Kcal
Protein : 15.00 g
Carbohydrate : 53.00 g
Fats : 22.00 g
From Nestle Family
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