Basmati & Wild Rice Blinis
An unusual and delicious appetiser that is sure to impress. Perfectly paired with a variety of toppings to tantalise the taste buds.
Makes approximately 50-60 blinis
Top Tip: We suggest the mushroom medley topping, but just about any topping works well.
- 150g cooked and chilled, Tilda Easy Cook Basmati & Wild Rice
- 170g wholemeal flour
- 2 eggs, beaten
- 150g Greek yoghurt
- 150ml whole milk
- 1tsp salt
- Black pepper
- 1tsp baking powder
- 25ml vegetable oil
- 1/4 tsp bicarbonate of soda
- 1 tbsp boiling water
- 4-6 chopped chives
- Dill to garnish
- 200g chestnut mushrooms, finely chopped
- 135g Portobello mushrooms, finely chopped
- 60g shallots, finely chopped
- Knob of butter
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 40g soaked and drained porcini mushrooms, finely chopped
- A couple of sprigs of thyme
- 1tbsp crème fraiche
- Zest of half a lemon
- Cornflour to thicken if needed
- For the Blinis - Beat together flour, egg, yoghurt, milk, salt, pepper, baking powder and oil.
- Stir in chives and chilled rice.
- Add the boiling water to the bicarbonate of soda, stir and then add to the batter mix immediately.
- Fry blinis (1/2 tbsp of the mixture) in batches for approx 1-2 minutes each side, or until golden.
- Drain excess oil on kitchen paper as they come out the pan and allow to cool. Refrigerate if not serving immediately.
- To reheat, warm them through in a pre-heated oven at 200˚C for 2-3 mins.
- Top with a spoonful of mushroom medley and dill and serve.
- For the Mushroom Medley Topping - Fry the shallots, garlic and both types of mushrooms in the butter and olive oil until soft.
- Add the porcini mushrooms, thyme and crème fraiche.
- Cook the mixture off until fairly dry, then add the lemon zest. If needed add a little cornflour to thicken.