If you're searching for a delectable and visually stunning dish to impress your dinner guests or loved ones, "Wild Rice and Broccoli Timbales" is the perfect recipe for you. These elegant individual servings combine the nutty flavor of wild rice with vibrant broccoli florets, encased in a creamy and flavorful custard. Expertly crafted, these timbales not only deliver a burst of flavors but also add a touch of sophistication to your table. Join us as we delve into the art of creating this culinary masterpiece, exploring the ingredients, techniques, and presentation that will make your Wild Rice and Broccoli Timbales a memorable dining experience.
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WILD RICE AND BROCCOLI TIMBALES
Fresh basil and spaghetti sauce add an Italian twist to this attractive dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Heat wild rice, broccoli, water, basil and salt to boiling in 2-quart saucepan, stirring occasionally to break up broccoli; reduce heat to low. Cover and simmer 6 to 7 minutes or until wild rice and broccoli are tender. Stir in cheeses until blended.
- Meanwhile, heat spaghetti sauce in 1-quart saucepan over medium heat until hot. Reduce heat to low; stir occasionally.
- Spray 10-ounce custard cup with cooking spray. To form timbales, press 3/4 cup wild rice mixture into cup; turn upside down onto serving plate to unmold. Repeat with remaining mixture. Or spoon mixture onto serving plates instead of shaping into timbales.
- Pour spaghetti sauce over timbales. Sprinkle with additional Parmesan cheese if desired.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg
BROCCOLI AND WILD RICE CASSEROLE
This dish has become a family holiday favorite. I have tried many broccoli-rice dishes and this one is the best in my opinion. See what you think.
Provided by ratherbeswimmin
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice according to package directions.
- Cook broccoli according to package directions.
- When broccoli is cooked, use paper towels to absorb any excess water.
- Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts.
- Pour into casserole dish.
- Bake in pre-heated oven at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 298.5, Fat 16.6, SaturatedFat 8.8, Cholesterol 48.6, Sodium 1488.7, Carbohydrate 27.6, Fiber 4, Sugar 7.9, Protein 11.4
BROCCOLI WILD RICE CASSEROLE
Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
- Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
- Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
- Preheat the oven to 375 degrees F.
- Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
- Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
- Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
BROCCOLI RABE TIMBALE
A timbale is a savory custard, gently baked in a water bath and unmolded before serving. You can use either broccoli rabe or baby broccoli for this one; the rabe has a stronger flavor, with a bitter edge. Bake this in individual ramekins or in a 1- or 1 1/2 -quart soufflé dish or ring mold and serve with a marinara sauce.
Provided by Martha Rose Shulman
Categories appetizer, main course, side dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the vegetables: Trim away bottoms of stems from broccoli rabe or baby broccoli, then remove greens and florets, keeping them separate from the stems. If stems are thicker than 1/2 inch, cut in half lengthwise.
- Bring a medium pot of water to a boil, salt generously and add stems. Blanch for 2 minutes, then add florets and leaves. Continue to blanch for another 3 minutes. Using a skimmer or a spider, transfer all the broccoli rabe or baby broccoli to a bowl of cold water, then drain. (If using broccoli rabe, take handfuls of the greens and squeeze out excess water.) Place on kitchen towels and allow to drain for a few more minutes, then chop fine.
- Heat olive oil over medium heat in a medium-size skillet. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add thyme and chopped vegetables. Stir over medium heat for about 1 minute, season to taste with salt and pepper, and remove from the heat.
- Make the timbale: Heat oven to 325 degrees. Generously butter a 1- or 1 1/2-quart soufflé dish or ring mold, or six 1/2-cup ramekins. Set dish (or ramekins) in a baking pan.
- Beat eggs in a large bowl. Add salt. Bring milk to a bare simmer: You should see bubbles at the sides of the pan, but the surface of the milk should not break. Remove from heat and whisk into eggs. Stir in bread crumbs, cheeses and vegetable filling. Scrape into large soufflé dish or ladle into smaller ramekins.
- Carefully pour enough hot water into baking pan to measure about 1 inch up the sides of the baking dish(es). Place pan in oven. Bake a large timbale for 40 to 45 minutes, small ramekins for 30 minutes, until just set. Turn off oven and prop oven door open. Let dish(es) sit in oven, leaving large timbale for 30 minutes to an hour, or small ramekins for 20 minutes. Remove from oven. To unmold, run a knife around the edge of the soufflé dish or ramekins and reverse onto a plate or a platter. Serve warm or room temperature, surrounded with marinara sauce.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 462 milligrams, Sugar 3 grams, TransFat 0 grams
BROCCOLI TIMBALES WITH LEMON SAUCE
A unique and special presentation for broccoli, these timbales are real crowd-pleasers. -Kristin Arnett, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper., Divide broccoli mixture among six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 25-30 minutes. , For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside., Carefully run a knife around the edge of each custard cup to loosen. Invert onto individual serving plates. Spoon sauce around each timbale; if desired, garnish with dill sprigs.
Nutrition Facts : Calories 434 calories, Fat 42g fat (25g saturated fat), Cholesterol 337mg cholesterol, Sodium 577mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
WILD MUSHROOM AND RICE TIMBALES
Serve this side dish with roasted chicken, beef, pork or even with salmon. Timbales can be made out of ramekins, custard cups or even measuring cups. This is a very nice way to serve any rice dish or in a ring mold, as well.
Provided by Manami
Categories Brown Rice
Time 1h20m
Yield 4 timbales, 4 serving(s)
Number Of Ingredients 17
Steps:
- Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
- Let stand 20 minutes or until soft.
- Drain mushrooms in a sieve over a bowl, reserving liquid.
- Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
- Cover reduce heat, and simmer 50 minutes or until rice is tender.
- While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add onion, saute 2 minutes.
- Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
- Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
- Remove rice from heat; stir in mushroom mixture, cheese and pepper.
- Coat 4 timbales or ramekins with cooking spray.
- Pack about 1 cup rice mixture into each timbale; invert onto plates.
- Garnish with thyme or chives or/& almonds.
Nutrition Facts : Calories 239.9, Fat 7.7, SaturatedFat 2, Cholesterol 5.5, Sodium 417.5, Carbohydrate 35.4, Fiber 3.5, Sugar 3.8, Protein 9
Tips:
- For the best results, use cold cooked rice. This will help the timbales hold their shape.
- Be careful not to overcook the broccoli. It should be tender but still have a little bit of a crunch.
- If you don't have a muffin tin, you can use a regular baking dish. Just make sure to grease the dish well so that the timbales don't stick.
- You can also add other ingredients to the timbales, such as cooked chicken, shrimp, or vegetables.
- Serve the timbales with your favorite sauce. A simple tomato sauce or a creamy cheese sauce would be delicious.
Conclusion:
Wild rice and broccoli timbales are a delicious and elegant dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste. So next time you are looking for a new side dish, give these timbales a try!
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