Stuffed Rice Timbale Recipe

Name: Stuffed Rice Timbale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups of cooked rice (brown and white can be mixed for added fiber); 1 lg. egg; 1 cup parmesan cheese, grated; 1/2 cup frozen peas; 3 slices peameal bacon, cut in half; 1 cup cream cheese, chive & onion flavour; 1 cup homemade tomato sauce or your favourite high quality brand + more for garnishing; 2 tablespoons chopped flat leaf parsley; 1/4 cup seasoned bread crumbs; 2 tablespoons butter, for greasing ramekins; salt & pepper to taste

Servings: persons

6 cups of cooked rice (brown and white can be mixed for added fiber)
1 lg. egg
1 cup parmesan cheese, grated
1/2 cup frozen peas
3 slices peameal bacon, cut in half
1 cup cream cheese, chive & onion flavour
1 cup homemade tomato sauce or your favourite high quality brand + more for garnishing
2 tablespoons chopped flat leaf parsley
1/4 cup seasoned bread crumbs
2 tablespoons butter, for greasing ramekins
salt & pepper to taste

1
["Grease 6 ramekins with butter then sprinkle bread crumbs inside. Rotate around the dish. Tap out excess. Set aside
2
In a large bowl mix cooked rice with the egg and parmesan cheese. Season to taste if needed with salt & pepper
3
Spoon approx. 1/2 cup of rice mixture into ramekins pressing rice onto sides and bottom firmly, leaving a cavity for the filling
4
Place 1 slice of bacon over rice, shape to contours of ramekin.
5
Fill cavity with 1tbsp sauce, a dollop of cream cheese and a few frozen peas. Press firmly
6
Spoon more rice mixture over ramekins, sealing in all of the filling, press firmly
7
Continue until all mixture is finished and ramekins are full.
8
Place ramekins on baking sheet. Bake at 350F for 30min.
9
Broil 2 min to brown top slightly, watch carefully
10
Allow to cool for 5 min. Rim the ramekins with the back of a knife to loosen.
11
Turn upside down on serving plate
12
Add any remaining cream cheese to extra sauce for garnishing and stir to make a rose sauce. Spoon over Timbale, garniish with parsley Enjoy with love!", "* These can be prepared the day before and popped in the refrigerator when needed."]

1557

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups of cooked rice (brown and white can be mixed for added fiber), 1 lg. egg, 1 cup parmesan cheese, grated, 1/2 cup frozen peas, and more.

Yes, Stuffed Rice Timbale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Rice Timbale

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