Serves: 12
Prep Time: 80 minutes
Meal Occasion: Afternoon Snack, Appetizer, Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: Russian, American, Vegetarian
Ingredients
| 3 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 5 | cups fresh spinach cleaned, blanched, excess water squeezed out, coarsely chopped |
| 2 | cups roasted red peppers diced |
| 1 | lb. white mushrooms sliced |
| 4 1/4 | tsp. fennel ground |
| 1 | egg white for egg wash |
| 1/2 | cup onion diced |
| 1 | cup milk |
| 1 | tsp. garlic minced |
| 1 | Tbsp. butter |
| 2 1/2 | lb. prepared puff pastry |
| 3 | Tbsp. olive oil |
| 1 | cup Bechamel (white) sauce (recipe follows) |
| 1 | Tbsp. flour |
| 4 | tsp. salt |
Instructions
1. Cook rice according to package instructions and mix with diced roasted red peppers. Set aside.
2. Sauté onions, mushrooms and garlic in olive oil until onions are transparent.
3. Add spinach and seasonings. Mix well and add to rice/pepper mixture.
BECHAMEL SAUCE:
4. Heat 1 Tbsp. butter with 1 Tbsp. flour until combined and smooth. Whisk in 1 cup of milk until thick and smooth and flour taste is gone. Season with salt and pepper.
5. Bind the mixture with Béchamel sauce and allow to cool.
6. Dust counter with flour and roll pastry to 1/8" thick.
7. Place filling on pastry, leaving enough as a flap (3/4") to wrap around and use as a seal.
8. Egg wash around the edges, fold pastry over, seal and flute the edge.
9. Egg wash the entire surface of the pastry and bake in a preheated oven at 200C (400F)
for 25 - 30 minutes.
10. Allow Koulibiac to cool for 15 minutes before slicing. Serve with a spicy tomato sauce
