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Le Chaudron recipe
Timbales de riz aux légumes
Molded rice and vegetable timbales
⏱ 40 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)long-grain rice
200 g (7 oz)fresh or frozen peas
200 g (7 oz)carrots
150 g (5 oz)red bell pepper
150 g (5 oz)zucchini
100 g (3½ oz)canned sweet corn
1yellow onion
3 clovesgarlic
60 g (2 oz)grated Parmesan
3 tbspolive oil
600 ml (2½ cups)vegetable stock
30 g (1 oz)unsalted butterfor the molds
1bunch of flat-leaf parsley
1bunch of chives
1 tspsweet paprika
1 tspfine salt
1 tspfreshly ground pepper
- 300 g (11 oz) long-grain rice
- 200 g (7 oz) fresh or frozen peas
- 200 g (7 oz) carrots
- 150 g (5 oz) red bell pepper
- 150 g (5 oz) zucchini
- 100 g (3½ oz) canned sweet corn
- 1 yellow onion
- 3 cloves garlic
- 60 g (2 oz) grated Parmesan
- 3 tbsp olive oil
- 600 ml (2½ cups) vegetable stock
- 30 g (1 oz) unsalted butter for the molds
- 1 bunch of flat-leaf parsley
- 1 bunch of chives
- 1 tsp sweet paprika
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the rice under cold water for 30 seconds so it isn’t sticky. Simmer in the large saucepan with 600 ml (2½ cups) of salted vegetable stock for 18 minutes.
- Meanwhile, peel the 200 g (7 oz) of carrots and cut into 5 mm (¼ in) dice. Seed the red bell pepper and dice it the same size.
- Wash the zucchini and cut into 5 mm (¼ in) dice, skin on. Finely dice the yellow onion. Remove the germ from the 3 garlic cloves and chop them.
- Chop half the parsley and chives, keeping the rest to garnish. Drain and rinse the corn. Butter the timbale molds generously.
- Heat 2 tbsp of olive oil in the large skillet over medium heat and soften the onion for 5 minutes. Add the garlic and sweet paprika and cook 1 minute, stirring.
- Add the carrots and cook over high heat for 5 minutes. Add the pepper and cook 4 more minutes. Add the zucchini and peas and cook 4 minutes longer, stirring.
- When the rice has absorbed the stock, add it to the vegetables with the corn, grated Parmesan and herbs. Fold gently so the grains don’t break.
- Pack the mixture firmly into the 4 buttered molds with a spoon. Let rest 5 minutes, then turn each out onto a warm plate. Sprinkle with the remaining parsley.
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