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Rice Timbales

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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%)
 

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