Spinach Rice Timbales With Lemon Cream
|Heavy cream||2 Cup (32 tbs)|
|Lemon zest||2 , removed in large strips with a vegetable peeler (From 2 Fruit)|
|White rice||1⁄2 Cup (8 tbs), cooked to yield about 1 3/4 cups|
|Wild rice||1⁄2 Cup (8 tbs), cooked to yield about 1 1/2 cups|
|Spinach||2 Pound, stemmed, rinsed and finely chopped, reserving 6 small spinach leaves for garnish|
|Freshly ground pepper||3⁄4 Teaspoon|
|Fresh lemon juice||1 1⁄2 Teaspoon|
|Half-and-half||1⁄2 Cup (8 tbs)|
1) In a heavy medium saucepan, add heavy cream and lemon zest.
2) Place over heat and bring it to a simmer for 1 hour, until the cream has reduced by half.
3) In a strainer, strain the cream and discard the zest.
4) Let it cool at room temperature, cover and place inside refrigerator for several hours or overnight, until thickened to the consistency of sour cream.
5) In a medium bowl, add cooked white and wild rice, chopped spinach, pepper, salt, 1 teaspoon of the lemon juice and 1/2 cup thickened lemon cream. Combine thoroughly.
6) Use six 1/2-cup timbale molds or paper cups or plastic glasses, to firmly pack about 3/4 cup of the spinach-rice mixture.
7) In small serving plates, unmold the timbales.
8) In another bowl, combine remaining lemon cream, remaining 1/2 teaspoon lemon juice, the half-and-half and salt to taste.
9) Serve by spreading 2 tablespoons sauce around each timbale. Use a small spinach leaf to garnish each timbale and serve at room temperature.