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Rice Timbales

Updated February 23, 2016
(1 Votes)

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Lightly spiced rice can be pressed into ramekins to make an eye-catching side dish.

Makes6 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time20 min

Cooking Time - Text20

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursestarch

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory, tangy

Ingredients

  • 2 tbsp olive oil, plus more for the ramekins
  • ½ red bell pepper, seeded and finely diced
  • 2 shallots, finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sesame seeds
  • ½ tsp dried oregano
  • 1½ cups long grain rice
  • 3 cups hot chicken stock
  • ¼ tsp salt
  • ¼ cup olive oil
  • Grated zest and juice of 1 lemon
  • 2 tbsp chopped parsley
  • 6 individual ramekins

Instructions

Heat the oil in a medium saucepan pan over medium-low heat. Add the red pepper and shallots and cook for 5 minutes. Add the coriander, cumin, sesame seeds, and oregano and cook for 2 minutes. Add the rice and stir well. Add the stock and salt and bring to a boil. Reduce heat to medium-low, cover and cook about 17 minutes, until rice is tender.

Heat the olive oil, lemon zest and juice in a saucepan until boiling. Stir in the parsley.

Lightly oil the ramekins. Spoon equal amounts of the rice into the ramekins and press firmly with the back of a spoon. Turn out the rice out on to plates and drizzle the hot lemon oil over each. Serve hot.

Variation: Vegetarian Timbales

To make the timbales suitable for vegetarians, simply replace the chicken stock with vegetable stock.

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