Vegetable cakes with wild rice and vegetables

Description

Love to cook home-made scones. This time I decided to cook them with wild rice and roasted vegetables. These cakes are prepared with simple ingredients that you can find for any hostess. Lean dough turns light and fluffy. The filling can be very different.

Ingredients

Flour

300 g
Yeast

1 tsp
Olive oil

2 Tbsp
Soy sauce

3 Tbsp
Water

100 ml
Honey

1 Tbsp
Wild rice

2 Tbsp
Salt
Pepper

1 piece
Onion

1 piece
Garlic

4 tooth
Mushrooms

100 g
Zucchini

1 piece
Olive oil

2 Tbsp
Lemon juice

1 Tbsp
Soy sauce

2 Tbsp
Pepper lemon

0.5 tsp
Salt

Cooking

Zucchini cut into slices.

Garlic is broken down into the teeth. Onion, peel on, cut into 4 pieces.

Bulgarian pepper clear from the seeds. Chop tomatoes, then with it you can easily remove the skin.

Add vegetables to the mushrooms. Put all on a baking sheet. Sprinkle 1 tbsp olive oil, sprinkle with salt and gently mix everything together. Vegetables will roast for about 30-40 minutes at 180 degrees.

Rice is boiled until tender.

Sift the flour into a bowl and combine with yeast. A little salt.

In warm water dissolve honey, add the soy sauce and olive oil.

Pour the water into the flour and knead the dough. At the end of kneading add the wild rice. We shift the dough in the bowl, cover with a towel and put into warm place to rise. It should increase twice.

Then divide the dough into portions. I got 10 pieces. Roll each piece into a ball and give some more to come.

With roasted vegetables remove all the excess. Cube onions, garlic. Remove the skins from the peppers. Cut our vegetables, but not too small. Combine soy sauce, olive oil, lemon juice and lemon pepper. Flipping the vegetables and gently mix everything together.

Roll out each ball into a pancake thickness of about 3 mm.

Fry the tortilla on both sides in a dry pan. Then folded in half and stuffing vegetables.

Comments and reviews

Leave a comment or a recipe review