← Back to Search Results
rice-timbales

Photo by:
Comments: 0
 

Recipe

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

Yield : Makes 6 servings
Prep Time : 20 mins
Cooking Time : 20 mins

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

To Serve:

  • ¼ cup olive oil
  • Grated zest and juice of 1 lemon
  • 2 tbsp chopped parsley

Special Equipment:

  • 6 individual ramekins

Directions

1. 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.

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

3. 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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

342kcal (17%)
34mg (3%)
10mg (17%)
11mcg RAE (0%)
232mg
24mg
7g
2g
1g
43g
4mg (1%)
273mg (11%)
2g (12%)
16g (24%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
american-masala American Masala
by Suvir Saran
food-to-live-by Food to Live By
by Myra Goodman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?