Cumin Scented Rice Timbales Recipes

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CUMIN SCENTED RICE



Cumin Scented Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 27m

Yield 10 cups

Number Of Ingredients 6

1 1/2 tablespoons butter
1 tablespoon cumin seeds
3 cups uncooked basmati rice
2 small limes, juiced
6 cups cold water
2 teaspoons salt

Steps:

  • Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
  • Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

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

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

BUTTERY RICE TIMBALES



Buttery Rice Timbales image

Categories     Dairy     Rice     Side     Lime     Simmer     Ramekin     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1 1/2 cups long-grain white rice
3 cups canned low-salt chicken broth
3/4 teaspoon fresh lime juice
3/4 teaspoon salt
3 tablespoons butter

Steps:

  • Place rice in large strainer. Rinse under cold running water until water runs off clear. Let rice drain thoroughly.
  • Bring broth, lime juice and salt to boil in small saucepan. Cover; keep warm. Melt butter in heavy medium saucepan over medium heat. Add rice; stir until butter starts to brown, about 3 minutes. Mix broth mixture into rice. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes.
  • Butter six 3/4-cup ramekins or custard cups. Divide rice among prepared ramekins, packing gently. (Can be made 2 hours ahead. Cool; cover with plastic. Let stand at room temperature. Rewarm, covered, in microwave on low 2 minutes.) Unmold rice onto plates.

RICE TIMBALES



Rice Timbales image

Categories     Bread     Rice     Side     Bake     Boil

Yield makes 6 timbales

Number Of Ingredients 10

4 cups water
3 tablespoons extra-virgin olive oil
2 teaspoons salt
2 bay leaves
2 cups long-grain rice
4 tablespoons unsalted butter, softened, plus more for the ramekins
1/4 cup fine, dry bread crumbs
2 cups finely shredded fresh spinach
1 cup grated Parmigiano-Reggiano
2 tablespoons chopped fresh chives

Steps:

  • Place the oven rack in the center position and preheat the oven to 375° F.
  • Bring the water, olive oil, salt, and bay leaves to a boil in a 2-quart saucepan over medium heat. Stir in the rice and bring the water back to a boil. Lower the heat so the water is simmering, cover the pan, and cook until the rice is al dente and the liquid is absorbed, about 15 minutes. (If there is still a little water left in the pan when the rice is cooked, remove the pan from the heat and let it stand, covered, a minute or two, until the liquid is absorbed.)
  • While the rice is cooking, butter six 8-ounce ramekins or custard cups and sprinkle the insides evenly with bread crumbs. Bring a kettle of water to a boil, then keep it hot over low heat.
  • Remove the rice from the heat and beat in 4 tablespoons butter, the spinach, grated cheese, and chives. Divide the rice mixture among the prepared ramekins and cover each with a small square of aluminum foil.
  • Set a baking pan large enough to hold the ramekins on the oven shelf. Set the ramekins in the pan, leaving some space between them, and pour in enough hot water from the kettle to come halfway up the sides of the ramekins. Bake 15 minutes.
  • Remove the aluminum foil and bake until the tops of the timbales are lightly browned and feel firm to the touch, about 15 minutes. Carefully remove the pan from the oven and remove the ramekins from the hot-water bath. Let stand 5 minutes.
  • Run a paring knife around the inside edge of the ramekins and, working one at a time, unmold the ramekins onto serving plates. If you have trouble freeing the timbales from one of the ramekins, leave the ramekin in place on top of the overturned timbale while unmolding another, then return to it.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE



Cuban Black Beans and Cumin Scented Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 16

1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
12 small sweet chile peppers, seeded and finely chopped (or your choice combo of hot peppers)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar
1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Cumin Scented Rice, recipe follows

Steps:

  • Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
  • In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
  • Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
  • Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
  • 1 1/2 tablespoons butter
  • 1 tablespoon cumin seeds
  • 3 cups uncooked basmati rice
  • 2 small limes, juiced
  • 6 cups cold water
  • 2 teaspoons salt
  • Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
  • Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

CUMIN-SCENTED HERBED RICE



Cumin-Scented Herbed Rice image

Categories     Herb     Rice     Side     Christmas     Thanksgiving     Quick & Easy     Spice     Christmas Eve     Cilantro     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2/3 cup long-grain white rice
1/2 teaspoon cumin seeds
1/2 tablespoon corn oil
2/3 cup fat-free chicken broth
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Steps:

  • Wash rice in several changes of cold water in a bowl until water runs clear and drain well in a sieve.
  • Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally, until a shade darker, 2 to 3 minutes.
  • Stir rice into cumin. Stir in broth and bring to a boil.
  • Reduce heat to low and cover pan, then simmer gently until rice is tender, 16 to 18 minutes.
  • Fluff rice with a fork and let stand, covered, off heat up to 10 minutes. When ready to serve, stir in scallions and cilantro.

JASMINE RICE TIMBALES WITH BLACK AND WHITE SESAME SEEDS



Jasmine Rice Timbales with Black and White Sesame Seeds image

Look for the black sesame seeds in the Asian foods section of a specialty market; they add a dramatic touch to this simple side dish. If you can't find them, just use all white seeds instead.

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups jasmine rice or long-grain white rice
2 tablespoons (1/4 stick) butter
3 teaspoons oriental sesame oil
1/4 cup finely chopped chives
2 tablespoons white sesame seeds, toasted
1 tablespoon black sesame seeds

Steps:

  • Combine rice, 1 tablespoon butter, 1 teaspoon sesame oil, 2 1/2 cups water and 1/4 teaspoon salt in large saucepan. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender, stirring once, about 15 minutes.
  • Add remaining 1 tablespoon butter, chives and sesame seeds to rice. Fluff with fork. Cover and let stand 5 minutes. Fluff rice again. Season to taste with salt and pepper.
  • Brush six 3/4-cup soufflé dishes or custard cups with remaining 2 teaspoons sesame oil. Divide rice among dishes. Pack rice tightly into dishes. Turn timbales out onto plates and serve.

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