Pancakes with stuffing and rice, baked in tomato sauce
Nourishing, tasty and original dish - pancakes with stuffing and rice, baked in tomato sauce. First, thin pancakes are cooked in milk, then the stuffing of minced chicken and rice is wrapped in them. Filled pancakes are poured with tomato sauce and baked in the oven. This dish reminds one a little of cabbage rolls, but in this case, pancakes are used instead of cabbage leaves. It turns out unusual and nutritious! Products (for 6 servings)
For the pancakes:
Milk (3,2 %) - 250 ml
Eggs - 2 pcs.
Flour - 200 gr
Carbonated sparkling mineral water - 40 ml
Vegetable oil - 30 ml + for frying
Fresh parsley - 10 gr
*
For stuffing
Chicken stuffing - 300 gr
Rice (dry) - 50 g
Tomato paste - 80 gr
Sugar - to taste
Dried basil - 1/2 tsp. (to taste)
Salt - to taste
Ground black pepper - to tast
Prepare all the ingredients. Use milk of any fat content. Any kind of stuffing will do, in my case - chicken. Rice can be round or long grain. Instead of dried basil you can use fresh basil. Rinse and dry the parsley.
Rinse the rice well under cold running water, mashing it with your fingers until the water is clear. Put the washed rice into a saucepan, pour 150 ml of cold, salted water and bring to the boil. Stir to boil. Turn down the heat and cook for 15 to 20 minutes until the rice is cooked through and the liquid has evaporated.
Meanwhile, prepare the batter for the pancakes. To do this, beat eggs in a deep bowl. Stir in the salt.
Whisk with a whisk until smooth.
Pour in the milk and add the vegetable oil and carbonated mineral water. Stir to mix.
Stir in sifted flour. Using a whisk, mix the dough to break up any lumps in the flour.
Finely chop the parsley leaves. Add to the pancake batter. Stir to mix.
Put a 20 cm diameter pancake pan on medium heat and heat well. Grease with vegetable oil. Stir the batter and scoop out with a ladle. Pour into the center of the pan and spread rapidly in a circular motion along the bottom. Fry each pancake until brown, about 1.5 to 2 minutes on each side.
Turn on the oven to preheat to 170 degrees.
Place the pancakes on a board. I made 6 pancakes.
Let the boiled rice cool slightly. Add the rice to the stuffing. Taste and season with salt and pepper. Sprinkle in half of the dried basil. Stir to mix.
Turn the oven up to 170 degrees.
Place a portion of the filling on each pancake and spread evenly.
Roll each pancake into a triangular envelope.
For the filling, mix together 250 ml water, tomato paste, salt, ground black pepper, sugar and the remaining basil.
Place the stuffed pancakes in a deep baking dish. The bottom of the form I lined with parchment. Pour the pancakes in the prepared tomato sauce.
Send the form to an oven heated to 170 degrees, bake the pancakes with the filling for 35-45 minutes. Baking time depends on the power of the oven.
The pancakes with minced meat and rice filling, baked in tomato sauce, are ready.
Serve the pancakes immediately to the table, you can with sour cream or other sauce.
Bon appetit