Brown Rice & Vegetable Timbales
Timbales moulded brown rice and vegetables when accompanied with a fresh salad is a sheer pleasurable meal.
Chef Vaibhav Mahajan's Brown Rice and Vegetable Timbales recipe
Serves

- 4

Cooking Time

-25-30 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • FOR Brown Rice & vegetables Timbales
  • 1 white chopped onion
  • 1 peeled and diced carrot
  • 3 sliced button mushrooms
  • 2 tbsp roughly chopped pine nuts
  • 2 to 3 basil
  • chopped thyme and parsley leaves
  • 2 tbsp oil
  • 1 cup boiled brown rice
  • 2 eggs
  • 1 tsp Worcestershire sauce
  • 2 tbsp milk
  • 3 tbsp grated Parmesan cheese
  • 3 tbsp grated mozzarella cheese
  • Crushed black pepper to taste
  • salt to taste];
  • FOR SALAD
  • 1 iceberg lettuce
  • 1 diced tomato
  • Few pine nuts toasted
  • 3 to 4 basil leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp extra virgin olive oil
  • FOR Garnish
  • Parsley

HOW TO PREPARE BROWN RICE & VEGETABLE TIMBALES

  1. 1

    Finely chop white onion carrot, button mushrooms, and pine nuts.
  2. 2

    Also chop basil thyme, and parsley leaves, Heat oil in a pan.
  3. 3

    Add chopped onion carrot, and mushrooms.
  4. 4

    Mix well and cook for some time.
  5. 5

    Add pine nuts.
  6. 6

    Take brown rice in a bowl.
  7. 7

    Add the mushroom carrot mixture to this rice.
  8. 8

    Add the chopped leaves.
  9. 9

    In another bowl, whisk eggs, worcestershire sauce, milk, crushed black pepper, and salt.
  10. 10

    Add grated parmesan cheese and mozzarella cheese.
  11. 11

    Whisk well.
  12. 12

    Add this egg mixture to the rice and vegetables.
  13. 13

    Mix well.
  14. 14

    Keep the mixture aside for 2 min.
  15. 15

    Transfer the mixture to the timbales.
  16. 16

    Grate some more cheese on top.
  17. 17

    Arrange the timbales on a baking tray.
  18. 18

    Bake for 10 to 15 min at 180 C.
  19. 19

    For the salad, mix chopped iceberg lettuce with chopped tomato, toasted pine nuts, basil leaves, balsamic vinegar, and olive oil.
  20. 20

    Toss well and transfer to the serving dish.
  21. 21

    Serve the timbales with the salad.
  22. 22

    Garnish with fresh parsley.

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