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Timbales are metal molds used to shape rice and custard mixtures. Ramekins, glass custard cups, or even dry measuring cups make a fine substitute. Serve this side dish with roasted chicken, beef, or pork. It's also nice with salmon.

Recipe by Cooking Light January 2006


Credit: Jan Smith

Recipe Summary

4 servings (serving size: 1 timbale)


Ingredient Checklist


Instructions Checklist
  • 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 a large saucepan; 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; sauté 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, and chopped thyme.

  • Remove rice from heat; stir in mushroom mixture, cheese, and pepper.

  • Coat 4 timbales or 4 (6-ounce) ramekins with cooking spray. Pack about 1 cup rice mixture into each timbale; invert onto plates. Garnish with thyme, if desired.

Nutrition Facts

239 calories; calories from fat 30%; fat 7.9g; saturated fat 1.8g; mono fat 3.9g; poly fat 0.6g; protein 9.3g; carbohydrates 36.8g; fiber 4.3g; cholesterol 5mg; iron 2mg; sodium 415mg; calcium 96mg.