Basmati rice timbale with seasonal vegetables and turmeric
Today, we're offering you a simple and tasty recipe. Basmati rice timbale with seasonal vegetables and turmeric is the ideal vegetarian first course for those following an animal-free diet and wishing to maintain a perfect figure for the coming summer.
- 300 g Basmati Rice
- 1 courgette
- 1 Red pepper
- 1 eggplant
- 2 carrots
- 1 golden onion
- 2 tablespoons turmeric
- qb Extra virgin olive oil
- q.b. Sale
- q.b. Pepe
- Wash and dice the zucchini, bell pepper, eggplant, tomatoes, and carrots. Finely chop the onion and sauté it in a pan with 2 tablespoons of oil.
- Add the vegetables to the sautéed mixture and cook for 10-12 minutes, stirring occasionally. Add the turmeric and stir. Cook the basmati rice until al dente, drain, and let it cool.
- Grease a baking pan with a little oil. Arrange a layer of rice on the bottom, followed by a layer of vegetables. Continue alternating rice and vegetables until all the ingredients are used, finishing with a layer of rice.
- Cover with aluminum foil and bake in a preheated oven at 180°C (350°F) for 20-25 minutes. Remove from the oven and let it rest for a few minutes before turning it out onto a serving platter and sprinkling it with grated cheese.
To make the timbale creamier, add a little coconut milk or vegetable cream while cooking the vegetables or rice. Make the dish more nutritious by incorporating protein, such as diced tofu or cooked chickpeas. Replace the basmati rice with brown rice for a more rustic and nutritious version.
If you have any leftover basmati rice and vegetable timbale, you can store it. Make sure the portion is cold. Transfer it to an airtight container and refrigerate for up to 2-3 days.
Serve the timbale on individual plates, using a cookie cutter to create an elegant, compact shape. Garnish with fresh basil leaves. Alternatively, arrange it on a serving platter, garnishing the top with thin slices of fresh tomato or a few parsley leaves. Drizzle with a thin drizzle of extra virgin olive oil.
Serve the timbale with a side of fresh mixed salad, dressed with a light vinaigrette of balsamic vinegar and extra virgin olive oil. Garnish the dish with fresh herb leaves. Alternatively, opt for a creamy tzatziki sauce made with Greek yogurt, grated cucumber, garlic, mint, and a drizzle of extra virgin olive oil. Garnish with a sprinkle of sweet paprika.
