Green Rice Timbales (Gluten Free)

Lots of cookbooks of my mother’s era had recipes for “Timbales.”  I had never tried them or ate them so when I saw this recipe in the "Southern Living Christmas Cookbook"   I had to make some.  We thought they were delicious and we’ll have them again.  You don’t really have to unmold them unless you want to.  I bought Danish Fontina, which is similar to Gruyere, for this recipe…I think Swiss would be good too.
I didn’t have any baby carrots so I used my Börner waffle slicer for a carrot garnish.  I absolutely love that thing…it’s impossibly easy to make waffle weave or ripple cut veggies with it.  
For company, picture a platter of these timbales neatly lined up.                     
                           Green Rice Timbales
  1 ½     cups  cooked Rice
  6         ounces  Fontina Cheese -- shredded
  1 ½     cups  Half and Half
  2         Large  Eggs
     ¾     teaspoon  Salt
     ½     teaspoon  Pepper -- freshly ground
  1         tablespoon  Butter
     ¼     cup  Green Onion -- minced
  2         teaspoons  Garlic -- mashed
  5         ounces  Fresh Spinach -- coarsely chopped
     ¼      cup  Fresh Parsley -- chopped
Combine first 6 ingredients in a large bowl.
Melt butter in large skillet; add green onions and garlic, and sauté 2 to 3 minutes or until tender.  Add spinach; cook, stirring constantly, 1 minutes or just until wilted.  Stir in parsley and add to rice mixture.  Spoon into lightly greased 10 ounce custard cups and place in 13 x 9" pan.  Add hot water to the depth of 1 inch.
Bake at 350° for 30 minutes or until set.  Remove from water; cool on wire racks 5 minutes.  Loosen edges with a knife; unmold on a serving platter.  Garnish if desired.
Blanch baby carrots 2-3 minutes in boiling water.  Cut 4 slits lengthwise into each carrot, without cutting all the way through the end, and spread into fans on top of timbales.
6 Servings

2 comments:

  1. I am making these for about the fifth time tonight. They are so good. I'm serving them with sauted lamb chops and this year's first asparagus from our bed. Thanks for sharing your recipes!

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    Replies
    1. Thanks, Melenie...your menu sounds great! Wish we had asparagus already.

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