INGREDIENTS

INSTRUCTIONS

Heat a frying pan and add the oil, garlic and onion. Saute a few minutes
and add the remaining vegetables. Saute until all are tender. Remove to a
mixing bowl and allow to cool. Fold in the remaining ingredients. Lightly
grease the timbale molds with the peanut oil and fill with the rice
mixture. Each mold should hold about 1/2 cup. Level off the molds, but
don't pack them too tightly. Place the timbales in a baking pan and fill
the pan with enough hot water so it comes halfway up the sides of the
molds. Cover the pan first with parchment or waxed paper, then with
aluminum foil. Bake at 350 degrees for 25 to 30 minutes. Allow the timbales
to cool enough so you can handle them. Remove them from the water and run
the back edge of a table knife around the inside edge of the molds. Invert
onto plates and serve. This recipe makes 12 to 16 timbales, depending on
the size of the molds.
Comments: Rice is great for dinner and easy to prepare. It is so easy that
I simply cannot understand why people buy instant rice. To cook simply put
2 cups rice in a medium saucepan that has a tight-fitting lid. Add 4 cups
of water, a pinch of salt and bring to a boil with the lid off. When it
boils, cover with the lid and turn the heat to very low. Cook for 15
minutes, then, without removing the lid, turn off the heat and let the pan
sit on the burner for another 10 minutes. While the rice is cooking, go
ahead with the rest of the dinner preparations. By the way, rice doubles in
volume when cooked.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-14-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-03-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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