With this easy recipe you will learn to prepare a fresh dish made with cold rice and vegetables full of flavor. Rice timbale with vegetable puree is a colorful option that combines delicious ingredients and is perfect for times when the heat begins to be felt.
Ingredients to make rice timbale with vegetable puree:
- ½ cup of rice
- 3 units of Carrot
- 1 unit of Eggplant
- 1 dessert spoon of pesto sauce
- 1 unit of sliced tomato
Carrot Pie Dressing
- 1 pinch of salt and pepper
- ½ splash of apple cider vinegar
- ½ splash of olive oil
- 1 pinch of aromatic spices
Dressing for aborigine purée
- 1 teaspoon Raps el hangout
- ½ splash of apple cider vinegar
- ½ splash of light olive oil
How to make rice timbale with vegetable puree:
The first step in this fresh and healthy recipe is to boil white rice in the traditional way and let it cool to room temperature. Divide into two parts and reserve.
Peel and boil the carrots to make a puree with the selection of seasonings and mix with half the rice. Reserve.
Separately, roast the aborigine on the grill and extract the pulp. Crush with the help of a fork and mix with the seasonings and the other half of the rice. Reserve.
To assemble the timbale, grease some circular molds with a little oil. Place the tomato slice at the bottom, then a layer of eggplant rice and finish with another layer of carrot rice. Crush each layer well so that all the spaces in the mold are filled. Store in the fridge for at least an hour.
After this time, it is time to unmold the cold rice timbale with vegetables. Complete the dish with a pesto nut and you can accompany it with some roasted peppers as a garnish.
Tricks
- If you want the recipe to be vegan, you can make homemade pesto by replacing the cheese with brewer’s yeast flakes.
