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Spinach Rice Timbales With Lemon Cream

Natural.Foodie's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Fresh lemon juice 1 1⁄2 Teaspoon
  Half-and-half 1⁄2 Cup (8 tbs)
Directions

GETTING READY
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.

MAKING
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.

SERVING
9) Serve by spreading 2 tablespoons sauce around each timbale. Use a small spinach leaf to garnish each timbale and serve at room temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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