Rice Timbales

Name: Rice Timbales
Ingredients: 2 tbsp olive oil, plus more for the ramekins; 1/2 red bell pepper, seeded and finely diced; 2 shallots, finely chopped; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp sesame seeds; 1/2 tsp dried oregano; 1 1/2 cups long grain rice; 3 cups hot chicken stock; 1/4 tsp salt; 1/4 cup olive oil; Grated zest and juice of 1 lemon; 2 tbsp chopped parsley; 6 individual ramekins

14 ingredients

14 steps

Ingredients

2 tbsp olive oil, plus more for the ramekins
1/2 red bell pepper, seeded and finely diced
2 shallots, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1 tsp sesame seeds
1/2 tsp dried oregano
1 1/2 cups long grain rice
3 cups hot chicken stock
1/4 tsp salt
1/4 cup olive oil
Grated zest and juice of 1 lemon
2 tbsp chopped parsley
6 individual ramekins

Directions

1

Heat the oil in a medium saucepan pan over medium-low heat.
2

Add the red pepper and shallots and cook for 5 minutes.
3

Add the coriander, cumin, sesame seeds, and oregano and cook for 2 minutes.
4

Add the rice and stir well.
5

Add the stock and salt and bring to a boil.
6

Reduce heat to medium-low, cover and cook about 17 minutes, until rice is tender.
7

Heat the olive oil, lemon zest and juice in a saucepan until boiling.
8

Stir in the parsley.
9

Lightly oil the ramekins.
10

Spoon equal amounts of the rice into the ramekins and press firmly with the back of a spoon.
11

Turn out the rice out on to plates and drizzle the hot lemon oil over each.
12

Serve hot.
13

Variation: Vegetarian Timbales
14

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