Wild Rice And Broccoli Timbales Recipes

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WILD RICE AND BROCCOLI TIMBALES



Wild Rice and Broccoli Timbales image

Fresh basil and spaghetti sauce add an Italian twist to this attractive dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 24m

Yield 4

Number Of Ingredients 8

1 package (2 3/4 ounces) instant simmer-and-serve wild rice
1 package (10 ounces) frozen chopped broccoli
1 1/3 cups water
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 package (3 ounces) cream cheese, softened
2 tablespoons grated Parmesan cheese
1 cup spaghetti or marinara sauce

Steps:

  • Heat wild rice, broccoli, water, basil and salt to boiling in 2-quart saucepan, stirring occasionally to break up broccoli; reduce heat to low. Cover and simmer 6 to 7 minutes or until wild rice and broccoli are tender. Stir in cheeses until blended.
  • Meanwhile, heat spaghetti sauce in 1-quart saucepan over medium heat until hot. Reduce heat to low; stir occasionally.
  • Spray 10-ounce custard cup with cooking spray. To form timbales, press 3/4 cup wild rice mixture into cup; turn upside down onto serving plate to unmold. Repeat with remaining mixture. Or spoon mixture onto serving plates instead of shaping into timbales.
  • Pour spaghetti sauce over timbales. Sprinkle with additional Parmesan cheese if desired.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg

BROCCOLI AND WILD RICE CASSEROLE



Broccoli and Wild Rice Casserole image

This dish has become a family holiday favorite. I have tried many broccoli-rice dishes and this one is the best in my opinion. See what you think.

Provided by ratherbeswimmin

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (6 ounce) box uncle ben's long grain and wild rice blend
1 (10 ounce) package frozen broccoli cuts
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) jar Cheez Whiz
1 (8 ounce) can water chestnuts, diced

Steps:

  • Cook rice according to package directions.
  • Cook broccoli according to package directions.
  • When broccoli is cooked, use paper towels to absorb any excess water.
  • Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts.
  • Pour into casserole dish.
  • Bake in pre-heated oven at 350 degrees for 20-30 minutes.

Nutrition Facts : Calories 298.5, Fat 16.6, SaturatedFat 8.8, Cholesterol 48.6, Sodium 1488.7, Carbohydrate 27.6, Fiber 4, Sugar 7.9, Protein 11.4

BROCCOLI WILD RICE CASSEROLE



Broccoli Wild Rice Casserole image

Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 14

2 cups uncooked wild rice
8 cups low-sodium chicken broth or stock, plus more if needed for thinning
3 heads broccoli, cut into small florets
8 tablespoons (1 stick) butter
1 pound white button or cremini mushrooms, finely chopped
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1/4 cup all-purpose flour
1/2 cup heavy cream
1 teaspoon salt, or more to taste
1 teaspoon black pepper, or more to taste
1 cup panko breadcrumbs
2 tablespoons minced fresh parsley

Steps:

  • Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
  • Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
  • Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
  • Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
  • Preheat the oven to 375 degrees F.
  • Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
  • Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
  • Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.

BROCCOLI RABE TIMBALE



Broccoli Rabe Timbale image

A timbale is a savory custard, gently baked in a water bath and unmolded before serving. You can use either broccoli rabe or baby broccoli for this one; the rabe has a stronger flavor, with a bitter edge. Bake this in individual ramekins or in a 1- or 1 1/2 -quart soufflé dish or ring mold and serve with a marinara sauce.

Provided by Martha Rose Shulman

Categories     appetizer, main course, side dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 13

1/2 pound broccoli rabe or baby broccoli (1 medium-size bunch)
1 tablespoon extra-virgin olive oil
1 plump garlic clove, minced
1 teaspoon chopped fresh thyme
Salt and black pepper
Soft butter, for the baking dish (or dishes)
5 large eggs
3 grams salt (1/2 teaspoon)
1 cup milk
50 grams dry bread crumbs (scant 2/3 cup)
85 grams Gruyère, grated (3/4 cup)
50 grams Parmesan, grated (about 1/2 cup)
Black pepper

Steps:

  • Prepare the vegetables: Trim away bottoms of stems from broccoli rabe or baby broccoli, then remove greens and florets, keeping them separate from the stems. If stems are thicker than 1/2 inch, cut in half lengthwise.
  • Bring a medium pot of water to a boil, salt generously and add stems. Blanch for 2 minutes, then add florets and leaves. Continue to blanch for another 3 minutes. Using a skimmer or a spider, transfer all the broccoli rabe or baby broccoli to a bowl of cold water, then drain. (If using broccoli rabe, take handfuls of the greens and squeeze out excess water.) Place on kitchen towels and allow to drain for a few more minutes, then chop fine.
  • Heat olive oil over medium heat in a medium-size skillet. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add thyme and chopped vegetables. Stir over medium heat for about 1 minute, season to taste with salt and pepper, and remove from the heat.
  • Make the timbale: Heat oven to 325 degrees. Generously butter a 1- or 1 1/2-quart soufflé dish or ring mold, or six 1/2-cup ramekins. Set dish (or ramekins) in a baking pan.
  • Beat eggs in a large bowl. Add salt. Bring milk to a bare simmer: You should see bubbles at the sides of the pan, but the surface of the milk should not break. Remove from heat and whisk into eggs. Stir in bread crumbs, cheeses and vegetable filling. Scrape into large soufflé dish or ladle into smaller ramekins.
  • Carefully pour enough hot water into baking pan to measure about 1 inch up the sides of the baking dish(es). Place pan in oven. Bake a large timbale for 40 to 45 minutes, small ramekins for 30 minutes, until just set. Turn off oven and prop oven door open. Let dish(es) sit in oven, leaving large timbale for 30 minutes to an hour, or small ramekins for 20 minutes. Remove from oven. To unmold, run a knife around the edge of the soufflé dish or ramekins and reverse onto a plate or a platter. Serve warm or room temperature, surrounded with marinara sauce.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 462 milligrams, Sugar 3 grams, TransFat 0 grams

BROCCOLI TIMBALES WITH LEMON SAUCE



Broccoli Timbales with Lemon Sauce image

A unique and special presentation for broccoli, these timbales are real crowd-pleasers. -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups heavy whipping cream, divided
2 tablespoons lemon juice
3 large eggs
3 large egg yolks
6 ounces cream cheese, softened
5 tablespoons butter, softened, divided
2 to 3 tablespoons grated Parmesan cheese
4 cups chopped fresh broccoli (about 1-1/4 pounds)
1/2 teaspoon salt, divided
1/4 teaspoon white pepper, divided
1 tablespoon all-purpose flour
1 teaspoon chicken bouillon granules
3 tablespoons snipped fresh dill
Fresh dill sprigs, optional

Steps:

  • In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper., Divide broccoli mixture among six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 25-30 minutes. , For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside., Carefully run a knife around the edge of each custard cup to loosen. Invert onto individual serving plates. Spoon sauce around each timbale; if desired, garnish with dill sprigs.

Nutrition Facts : Calories 434 calories, Fat 42g fat (25g saturated fat), Cholesterol 337mg cholesterol, Sodium 577mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

WILD MUSHROOM AND RICE TIMBALES



Wild Mushroom and Rice Timbales image

Serve this side dish with roasted chicken, beef, pork or even with salmon. Timbales can be made out of ramekins, custard cups or even measuring cups. This is a very nice way to serve any rice dish or in a ring mold, as well.

Provided by Manami

Categories     Brown Rice

Time 1h20m

Yield 4 timbales, 4 serving(s)

Number Of Ingredients 17

1/2 cup dried porcini mushrooms, chopped
1 cup boiling water
1 1/2 cups water
3/4 cup brown rice, blend (such as Lundberg)
1/2 teaspoon salt, divided
4 teaspoons olive oil, divided
1/2 cup diced red onion
1 1/2 cups coarsely chopped portabella mushroom caps (about 1 cap)
1 (8 ounce) package button mushrooms, sliced
1/2 cup frozen green pea, thawed and cooked according to pkg directions
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup grated parmesan cheese
1/4 teaspoon fresh ground black pepper
cooking spray
slivered almonds, toasted, garnish (optional)
fresh thyme leave, garnish (optional)
fresh chives, chopped, garnish (optional)

Steps:

  • Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
  • Let stand 20 minutes or until soft.
  • Drain mushrooms in a sieve over a bowl, reserving liquid.
  • Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
  • Cover reduce heat, and simmer 50 minutes or until rice is tender.
  • While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  • Add onion, saute 2 minutes.
  • Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
  • Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
  • Remove rice from heat; stir in mushroom mixture, cheese and pepper.
  • Coat 4 timbales or ramekins with cooking spray.
  • Pack about 1 cup rice mixture into each timbale; invert onto plates.
  • Garnish with thyme or chives or/& almonds.

Nutrition Facts : Calories 239.9, Fat 7.7, SaturatedFat 2, Cholesterol 5.5, Sodium 417.5, Carbohydrate 35.4, Fiber 3.5, Sugar 3.8, Protein 9

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