| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 10g | 3g | 52g |
| sugars | fibre | protein | salt |
| 7g | 3g | 11g | 1.4g |
Why I Love Italian Rice Timbale with Vegetables
Among the many delights in my kitchen, the Rice Timbale with Vegetables holds a cherished spot. It is a joyous fusion of Italian flair and comforting, homey flavors that mirrors my own cooking journey. Coming from a background rich in Southern and West African influences, I find comfort in food that forms a cultural bridge, blending traditions and flavors from across the globe. In much the same way, the Rice Timbale evokes an invigorating sense of harmony that illustrates the beauty of culinary diversity.
The Origin of the Love Affair
I first discovered Rice Timbale with Vegetables through a BBC Good Food article and was instantly smitten by its versatility. From the much-adored Arborio rice from Italy’s Po Valley, to the fresh produce reminding me of the bountiful harvests typical of my parents’ Nigerian homestead, this dish is a testament to the power of food as a narrative for personal history.
Why This Recipe is Special
The Rice Timbale with Vegetables is a transformative culinary experience, with each bite revealing something unique. It skilfully melds sautéed vegetables with Arborio rice to create a flavor symphony. The zing of the onions, the sweetness of peppers, and the earthy depth of zucchini and eggplant are all brought together in a joyful medley of taste. My decision to make this recipe was inspired by renowned chef Jamie Oliver, who often emphasizes the importance of hearty, delicious and nutritious meals.
A Delightful Pairing
If you’re wondering what meal to pair the Rice Timbale with, it would make a delightful side to a roast, much like the Southern tradition of pairing rice or cornbread stuffing with a Sunday roast. Alternatively, it can be a standalone dish for a vegetarian dinner, being both flavourful and satisfying.
Ultimately, one of the reasons I love the Rice Timbale with Vegetables so much is because of its ability to adapt, the same way that I have learnt to meld varying cooking traditions into a personal style. It is dishes like this that remind me of the beautiful connections food can create between history, culture and love.
What You’ll Need
- 2 cups Arborio rice
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 eggplant, diced
- 1 cup fresh peas
- 1 cup fresh grated Parmesan cheese
- 5 cups vegetable broth
- 4 tablespoons olive oil
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1 cup of cherry tomatoes, halved
- 2 large eggs, lightly beaten
- Salt and black pepper to taste
- 1 handful of fresh basil, chopped
- Extra Parmesan cheese for topping
Method
Step One
Begin by preparing your vegetables. Dice 1 onion, 1 red bell pepper, 1 green bell pepper, 1 zucchini, 1 yellow squash and 1 eggplant. Halve 1 cup of cherry tomatoes, and set these all aside.
Step Two
In a large pot, heat 4 tablespoons of olive oil over medium heat. Add the diced onion, and cook until it becomes translucent. Afterwards, stir in 2 cloves of finely chopped garlic and cook for an additional minute.
Step Three
To the pot, add the diced bell peppers, zucchini, squash, eggplant, and fresh peas. Depending on the seasonality and availability, you may substitute or add other types of vegetables. Cook this mixture, stirring occasionally, until the vegetables have softened a bit.
Step Four
Add 2 cups of Arborio rice to the vegetable mixture, and stir until the rice is well coated in oil, onions and garlic. Pour 1/2 cup of dry white wine into the pot, and stir until the wine is completely absorbed by the rice.
Step Five
Gradually add the 5 cups of vegetable broth to the pot, 1 cup at a time, stirring and making sure each cup of broth is absorbed by the rice before adding the next. This process should take about 20 minutes. You want the rice to be al dente.
Step Six
Remove the pot from heat, and stir in the 1 cup of Parmesan cheese, 2 tablespoons of butter, salt and black pepper to taste. Once everything is evenly mixed, allow the mixture to cool a little. Then, stir in the lightly beaten eggs and chopped fresh basil.
Step Seven
Preheat your oven to 375°F (190°C). Grease a bundt pan or similar mold with a bit of olive oil, then fill with the rice mixture, pressing down to ensure it’s packed tightly. Bake for about 25-30 minutes, or until top is golden and edges are crispy.
Step Eight
Let the rice timbale cool for about 10 minutes before flipping it onto a serving plate. Garnish with extra Parmesan cheese and some fresh basil leaves right before serving. Enjoy this delicious and healthy Rice Timbale with Vegetables!
