Preheat the oven to 200C, 400F, Gas Mark 6. Heat the
oil in a medium saucepan, add the onions and garlic and
sauté gently for 2-3 minutes.
2. Add the long grain and wild rice, toss to coat
then add the thyme, pepper and stock, mix well, bring to
simmering point then reduce the heat, cover tightly and
cook for 10 minutes.
3. Meanwhile, cut 4 pieces of
parchment paper, about 30cm square, fold in half and cut
out a halt heart shape (see pictures below). Open the
papers up and grease one side, leaving a border about
5cm/2-inches all the way around the edges.
4. Once the rice liquid has been absorbed by the rice,
divide the rice between the parcels, placing it close to
the fold, top it with the mushrooms, season with salt
and pepper and sprinkle with the parsley. Fold over the
paper, lining up the edges then starting at the
wider part, begin folding the paper over itself. As you
progress around the paper, you'll end with a pointy bit
which can just be twisted and folded over/under. Make
sure you leave enough space so the parcels can puff up
during cooking. See pictures below showing on how to
assemble papillote parcels.
5. Place the parcels on a
baking tray and bake for 15-20 minutes until the parcels
are puffed up and browning.
End of instructions