Colored rice timbales
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For 4 people
180 g rice Thai Red integral
extra virgin olive oil
1/2 teaspoon of Indian spices "masala" for vegetables
60 g of red lentils
700 ml vegetable stock
4 or 5 carrots
Boil the rice in water for 35-40 minutes.
At 5 minutes from end of cooking salt.
When cooked, drain and keep aside.
Fry the onion in oil, add the masala and cook for 2 minutes.
Add the lentils and broth, Cook for 20 minutes.
Add salt and mash until creamy smooth.
Cut the carrots into small cubes and cook in a little oil, salt and a pinch of dill.
Stir so rice, cream of lentil soup, ginger and carrots into small pieces, Cook 5 minutes.
Oiled baking stencils or the mold for the muffins and fill them with the mixture, pressing well.
Put them in a hot oven at 180° C and cook for 10 minutes.
Toppled timbales on plates and serve hot not accompanied by sautéed vegetables.
(Ricetta CTM riadattata)