Rice timbales

Yield: 12 servings

Measure Ingredient
2 tablespoons Olive oil
2 \N Garlic cloves; peeled and crushed
1 cup Coarsely chopped yellow onion
1 \N Celery stalk; coarsely chopped
½ cup Coarsely chopped carrots
½ cup Coarsely chopped red bell pepper
½ cup Coarsely chopped mushrooms
½ cup Heavy cream
2 \N Eggs; beaten
1 cup Grated Monterey Jack cheese
2 tablespoons Parmesan cheese
3 cups Cooked long-grain rice
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Peanut oil for greasing the molds

Heat a frying pan and add the oil, garlic and onion. Saute a few minutes and add the remaining vegetables. Saute until all are tender. Remove to a mixing bowl and allow to cool. Fold in the remaining ingredients. Lightly grease the timbale molds with the peanut oil and fill with the rice mixture. Each mold should hold about ½ cup. Level off the molds, but don't pack them too tightly. Place the timbales in a baking pan and fill the pan with enough hot water so it comes halfway up the sides of the molds. Cover the pan first with parchment or waxed paper, then with aluminum foil. Bake at 350 degrees for 25 to 30 minutes. Allow the timbales to cool enough so you can handle them. Remove them from the water and run the back edge of a table knife around the inside edge of the molds. Invert onto plates and serve. This recipe makes 12 to 16 timbales, depending on the size of the molds.

Comments: Rice is great for dinner and easy to prepare. It is so easy that I simply cannot understand why people buy instant rice. To cook simply put 2 cups rice in a medium saucepan that has a tight-fitting lid. Add 4 cups of water, a pinch of salt and bring to a boil with the lid off. When it boils, cover with the lid and turn the heat to very low. Cook for 15 minutes, then, without removing the lid, turn off the heat and let the pan sit on the burner for another 10 minutes. While the rice is cooking, go ahead with the rest of the dinner preparations. By the way, rice doubles in volume when cooked.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-14-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

Similar recipes