Best 2 Sausage And Rice Timbale Recipes

Sausage and rice timbale is a classic dish that is both delicious and hearty. It is made with a combination of sausage, rice, and vegetables, and is typically served with a tomato sauce. The dish is easy to make and can be tailored to your own personal taste. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, sausage and rice timbale is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

RICE TIMBALE (LIKE BAKED ARANCINI)

Rice Timbale (Like Baked Arancini) image

The arancini (fried rice balls) that are sold in the bars and cafes of Sicily are among my favorite foods. Here is a recipe that is easier for the home cook, and since it is baked and not fried, the fat content may be lower. This recipe has endless variations; I've posted the most complicated version (it's not that hard) which can then be unmolded for a dramatic presentation. But simpler versions abound -- for example, a timbale made in a springform pan and filled simply with ham, peas and a thick bechamel. Chopped spinach or eggplant could be added to the rice. The filling ingredients can be prepared the day before. Just an observation: to make it kid-friendly, keep it simple.

Provided by MariaLuisa

Categories Savory Pies

Time 3h

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

4 tablespoons dry breadcrumbs, approximately
1/2 lb lean ground beef
1 1/3 cups soft breadcrumbs
2 1/2 tablespoons parmesan cheese, grated
2 tablespoons parsley, finely chopped
3 eggs
4 tablespoons olive oil, divided
1 3/4 cups spaghetti sauce, divided (marinara or with meat)
1 -2 ounce bacon, chopped
2 cups shelled peas, fresh or thawed frozen
1/2 lb Italian sausage, skinned and crumbled
2 chicken livers, chopped
2 1/2 tablespoons dry white wine or 2 1/2 tablespoons dry white vermouth
6 cups beef stock
2 1/2 cups short-grain rice, such as Arborio
3/4 cup parmesan cheese, grated
1/2 lb mozzarella cheese, sliced or grated
1/4 lb ham or 1/4 lb prosciutto, thinly sliced
1 ounce dried porcini mushrooms, soaked for 30 minutes in warm water, washed, drained and chopped
salt and pepper, to taste
2 teaspoons butter, slivered

Steps:

Oil a 5-pint casserole dish (such as a Corningware souffle dish) 8-10 inches in diameter and coat lightly with dry breadcrumbs. This will serve as your timbale mold. Put aside.
For the meatballs, combine the beef, soft breadcrumbs, 2 1/2 tablespoons parmesan, parsley, 1 egg, salt and pepper in a bowl (add a minced clove of garlic, if desired). Mix thoroughly to achieve a medium-soft consistency. Add a second egg if the mixture is too dry.
Form meatballs the size of a large cherry and fry in 2 tablespoons of oil until lightly brown (alternatively, bake in the oven at 350°F for 15 minutes).
Simmer 1 1/4 cups of the sauce in a pot, drop in the meatballs, and simmer for 15 minutes. Set aside.
For the pea filling, heat 1 tablespoon of the oil in a pan and add the bacon, the peas, a pinch of salt, and 1/4 cup water. Simmer for 15 minutes.
Add the sausage meat and simmer, stirring occasionally, for about 10 minutes, until the sausage changes color.
Stir in the chicken livers and the wine. Simmer for 5 minutes. Taste for salt and set aside.
For the rice mixture and assembly, preheat the oven to 375°F Bring the beef stock and 1/2 cup of the spaghetti sauce to a boil in an ovenproof casserole, stir in the rice, cover and bake for 10 minutes.
When it comes out of the oven the rice will be underdone and very moist. Stir in 3/4 cup parmesan, 2 well-beaten eggs, and some freshly-ground pepper. Mix thoroughly.
Spoon 3/4 of the rice mixture into the prepared timbale mold, pressing firmly against the sides and bottom, leaving a hollow in the center.
Cover the bottom of the hollow with half the mozzarella, then half the ham. Add the pea mixture, then the meatballs with their sauce, the mushrooms (here you could use sauteed cultivated mushrooms; it is more authentically Italian to use dried porcini mushrooms), and finally the remaining mozzarella and ham.
Cover with the remaining rice, sprinkle the top with dry breadcrumbs and dot with butter.
Bake in the oven at 375°F for one hour or until a golden crust forms. Remove from oven and let settle for 10 minutes, then unmold on a serving platter. Serve immediately.

Nutrition Facts : Calories 775.4, Fat 35, SaturatedFat 13.1, Cholesterol 185.8, Sodium 1918.2, Carbohydrate 72.4, Fiber 4.6, Sugar 9.1, Protein 39.4

MY MOM'S SAUSAGE AND RICE CASSEROLE

My Mom's Sausage and Rice Casserole image

A delicious sausage and rice casserole with almonds, onions, peppers and dry chicken noodle soup mix. Try it! You'll like it!

Provided by Corrie Sasser

Categories Meat and Poultry Recipes Pork Sausage

Time 1h55m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound fresh, ground pork sausage
1 onion, finely chopped
1 cup chopped celery
1 green bell pepper, chopped
½ cup uncooked long-grain rice
2 ½ cups hot water
1 envelope chicken noodle mix -dry
2 tablespoons sliced almonds

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 19.7 g, Cholesterol 53.8 mg, Fat 31.9 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 11.2 g, Sodium 619.2 mg, Sugar 2 g

Tips:

To ensure even cooking, make sure the sausage and rice mixture is packed tightly into the ramekins.
For a crispy crust, brush the tops of the timbales with melted butter before baking.
To prevent the timbales from sticking to the ramekins, grease them lightly with butter or cooking spray before filling.
If you don't have ramekins, you can also use muffin tins or a 9x13 inch baking dish.
To make the timbales ahead of time, assemble them and refrigerate them for up to 24 hours before baking.
For a vegetarian version of this recipe, omit the sausage and use vegetable broth instead of chicken broth.

Conclusion:

Sausage and rice timbales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. With a few simple tips, you can create perfect timbales every time. So next time you're looking for a satisfying and flavorful meal, give this recipe a try!