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.