Brown Rice and Mushroom Timbales

Brown Rice and Mushroom Timbales Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Brown Rice and Mushroom Timbales are a delicious and nutritious dish that can be served as a main course or a side dish. This recipe combines the earthy flavors of mushrooms with the nuttiness of brown rice, creating a dish that is both hearty and satisfying.

History

Timbales are a classic French dish that consists of a mixture of ingredients baked in a mold. The term "timbale" comes from the French word for drum, which is the shape that the dish is traditionally molded into. This recipe puts a modern twist on the classic timbale by using brown rice and mushrooms as the main ingredients.

Ingredients

2 tbsp butter or margarine
1 cup sliced carrots
2 cups sliced fresh mushrooms
0.75 cup sliced green onions
2 cups cooked brown rice
0.67 cup chopped pecans
0.5 cup chopped fresh parsley
1 cup (4 oz or 113 g) shredded sharp cheddar cheese
salt and ground black pepper to taste
1.33 cups low-fat milk
3 eggs, beaten
1 tsp worcestershire sauce
vegetable cooking spray
Cooked chicken (optional)

How to prepare

Melt the butter in a large skillet over medium-high heat until it is hot.
Add the carrots and cook and stir for 3 minutes.
Add the mushrooms and onions and cook and stir for an additional 2 minutes.
In a large bowl, combine the rice, pecans, parsley, and vegetables.
In a small bowl, combine the cheese, milk, eggs, Worcestershire sauce, salt, and pepper. Stir this mixture into the rice mixture.
Divide the mixture evenly into 6 ovenproof molds, custard cups, or large muffin tins that have been coated with cooking spray.
Bake at 350°F (177°C) for 25 to 30 minutes or until the mixture is set.

Variations

Substitute different types of mushrooms, such as shiitake or cremini, for a different flavor profile.
Add in other vegetables, such as bell peppers or zucchini, for added texture and color.
Use different types of cheese, such as Gruyere or Swiss, for a different taste.

Cooking Tips & Tricks

Be sure to cook the rice according to package instructions before adding it to the other ingredients.

- You can customize this recipe by adding cooked chicken or other proteins to the mixture before baking.

- Make sure to grease your molds or custard cups well before adding the mixture to prevent sticking.

Serving Suggestions

Serve Brown Rice and Mushroom Timbales with a side salad or steamed vegetables for a complete meal. They can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Baking

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute walnuts or almonds for the pecans.

- Use vegetable broth instead of milk for a dairy-free version.

Make Ahead Tips

You can prepare the mixture for Brown Rice and Mushroom Timbales ahead of time and refrigerate it until you are ready to bake. This makes it a great dish for entertaining or meal prep.

Presentation Ideas

Serve Brown Rice and Mushroom Timbales inverted onto a plate for an elegant presentation. Garnish with fresh herbs or a sprinkle of cheese for added flair.

Pairing Recommendations

Pair Brown Rice and Mushroom Timbales with a crisp white wine, such as Sauvignon Blanc or Chardonnay. The earthy flavors of the dish will complement the fruity notes of the wine.

Storage and Reheating Instructions

Store any leftovers of Brown Rice and Mushroom Timbales in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Brown Rice and Mushroom Timbales contains approximately 300 calories.

Carbohydrates

Each serving of Brown Rice and Mushroom Timbales contains approximately 30 grams of carbohydrates.

Fats

Each serving of Brown Rice and Mushroom Timbales contains approximately 15 grams of fat.

Proteins

Each serving of Brown Rice and Mushroom Timbales contains approximately 12 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese and milk) and nuts (pecans).

Summary

Brown Rice and Mushroom Timbales are a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Brown Rice and Mushroom Timbales are a flavorful and nutritious dish that is perfect for a weeknight dinner or a special occasion. With a mix of earthy mushrooms, nutty brown rice, and creamy cheese, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a rainy afternoon, and I found myself flipping through an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and worn, but the recipes contained within were a treasure trove of culinary delights.

As I turned the pages, a particular recipe caught my eye. It was for Brown Rice and Mushroom Timbales. The name alone intrigued me, and as I read through the ingredients and instructions, I knew I had to give it a try.

The recipe called for simple ingredients - brown rice, mushrooms, onions, garlic, and a few herbs and spices. It was the perfect combination of earthy flavors that I knew would create a delicious and comforting dish.

I set to work gathering the ingredients and preparing the timbales. I sautéed the mushrooms, onions, and garlic until they were fragrant and golden brown. The kitchen was filled with the warm, inviting aromas of the cooking vegetables.

Next, I cooked the brown rice until it was tender and fluffy. I mixed the rice with the sautéed vegetables, seasonings, and a touch of vegetable broth to bind it all together.

I carefully spooned the mixture into individual ramekins, pressing it down gently to pack it in. I placed the ramekins into a water bath and baked them in the oven until the timbales were set and golden brown.

When I pulled the timbales out of the oven, they looked like little golden jewels, glistening with savory goodness. I couldn't wait to dig in and taste the fruits of my labor.

The first bite was pure heaven. The flavors of the mushrooms and onions melded perfectly with the nutty brown rice, creating a dish that was both comforting and satisfying. Each bite was a symphony of flavors and textures, and I savored every mouthful.

As I sat at the table enjoying my Brown Rice and Mushroom Timbales, I couldn't help but think of all the recipes I had learned over the years. From my grandmother's kitchen to the pages of old cookbooks, each recipe had a story to tell and a memory to cherish.

I thought about the people who had shared their recipes with me - friends, family, neighbors, and even strangers. Each recipe was a gift, a piece of culinary history that had been passed down through generations.

And as I finished the last bite of my timbales, I knew that this recipe would become a staple in my own repertoire. It was a dish that brought me joy and comfort, a reminder of the power of good food and the love that goes into creating it.

So here I am, many years later, still making Brown Rice and Mushroom Timbales. The recipe has become a favorite among my family and friends, and I take great pride in sharing it with them.

I may have learned this recipe from a dusty old cookbook, but the memories and stories that come with it are what truly make it special. And as I sit down to enjoy a plate of timbales once again, I am grateful for the culinary journey that has brought me here.