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