Brown Rice & vegetables Timbales By Vaibhav Mahajan

Brown Rice & vegetables Timbales

Timbales moulded brown rice and vegetables when accompanied with a fresh salad is a sheer pleasurable meal.
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Serves

4

Cooking Time

25-30 min

Meal Type

RICE

Preparation Time

20 min

Difficulty

Medium

INGREDIENTS

  • For Brown Rice & vegetables Timbales: 1 chopped white onion
  • 1 peeled and diced carrot
  • 3 sliced button mushrooms
  • 2 tbsp roughly chopped pine nuts
  • 2 to 3 basil leaves
  • 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 toasted pine nuts
  • 3 to 4 basil leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp extra virgin olive oil
  • For Garnish: Parsley

PREPARATION

  1. 1

    Heat oil in a pan and add chopped onion carrot, mushrooms, pine nuts and saute well.
  2. 2

    Transfer the mushroom carrot mixture to the bowl of cooked rice. Add chopped basil, thyme, parsley leaves and mix well.
  3. 3

    In another bowl, whisk eggs, Worcestershire sauce, milk, crushed black pepper, and salt.
  4. 4

    Add grated parmesan cheese, mozzarella cheese and whisk again.
  5. 5

    Add this egg mixture to the rice and vegetables and mix well. Transfer the mixture to the timbales. Grate some more cheese on top.
  6. 6

    Arrange the timbales on a baking tray. Bake for 10 to 15 min at 180 C.
  7. 7

    For the salad, mix chopped iceberg lettuce with chopped tomato, toasted pine nuts, basil leaves, balsamic vinegar, and olive oil.
  8. 8

    Toss the salad and transfer to the serving dish. Serve the timbales with the salad. Garnish with fresh parsley.
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