Butternut Squash And Rice Timbales
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
Broccoli Floret (trimmed)2.5 cups
Vegetable Broth (canned)1 cup
Arborio Rice2 tbsps
Olive Oil1 cup
Onion (chopped)2 tbsps
Parsley (chopped fresh)1 tsp
Thyme (chopped fresh)1 cup
Crumbled Feta CheeseDirections:
1
Steam squash until just tender, about 5 minutes
2
Transfer to bowl
3
Steam broccoli until crisp-tender, about 4 minutes
4
Transfer to another bowl; set aside
5
Spray four 1 1/4-cup custard cups with nonstick spray
6
Bring broth and rice to boil in heavy large saucepan
7
Reduce heat to low, cover and cook until rice is tender but some liquid remains, stirring often, about 20 minutes
8
Uncover; stir until rice is creamy, about 2 minutes
9
Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium-high heat
10
Add onion; sauté until golden, about 5 minutes
11
Add parsley, thyme, and 1 minced garlic clove; sauté 1 minute
12
Add squash and sun-dried tomatoes; stir to heat through
13
Mix vegetable mixture and feta into rice
14
Season with salt and pepper
15
Divide hot rice mixture among prepared custard cups; press down with back of spoon to compact
16
Unmold 1 rice timbale onto each of 4 plates
17
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat
18
Add 3 garlic cloves and broccoli; sauté until heated through, about 2 minutes
19
Spoon broccoli around timbales and serve
20
Steam squash until just tender, about 5 minutes
21
Transfer to bowl
22
Steam broccoli until crisp-tender, about 4 minutes
23
Transfer to another bowl; set aside
24
Spray four 1 1/4-cup custard cups with nonstick spray
25
Bring broth and rice to boil in heavy large saucepan
26
Reduce heat to low, cover and cook until rice is tender but some liquid remains, stirring often, about 20 minutes
27
Uncover; stir until rice is creamy, about 2 minutes
28
Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium-high heat
29
Add onion; sauté until golden, about 5 minutes
30
Add parsley, thyme, and 1 minced garlic clove; sauté 1 minute
31
Add squash and sun-dried tomatoes; stir to heat through
32
Mix vegetable mixture and feta into rice
33
Season with salt and pepper
34
Divide hot rice mixture among prepared custard cups; press down with back of spoon to compact
35
Unmold 1 rice timbale onto each of 4 plates
36
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat
37
Add 3 garlic cloves and broccoli; sauté until heated through, about 2 minutes
38
Spoon broccoli around timbales and serve