From Scratch

It doesn’t take a lot of effort to dress up a dinner plate. This simple timbale achieves that while adding a bit of height and best of all, it can be done ahead.

This recipe is from Marlene Sorosky’s Fast & Festive Meals for the Jewish Holidays, but the cookbook is for anyone who likes good food. Most of her recipes are healthful, many are meatless and nearly all have do-ahead instructions for our busy lives. A woman after my own heart! And if, like me, you’re still learning Judaism’s rich traditions and rituals, this book will teach you much and even help you to impress your SO and show that you care.

The timbale is from the Bar and Bat Mitzvah chapter but is appropriate nearly any time. I think it’s a natural for the pressure cooker or a rice cooker, especially if doubled or more; I halved the recipe and made it on the stovetop and found her timings to be spot-on.

The word “timbale” can refer to a molded dish itself or to the traditional metal molds used to create them. We have the first instance here, and the mold was an everyday Dixie Cup; timbales tend to be tapered and drum-shaped. You could also use custard cups.

If you’re tempted to use a pre-fab white and wild rice mix, don’t. Sorosky says the grains in a mix are too dry and won’t hold together. My apologies for pairing this with pork but I am, after all, a shiksa. Eating alone right now. (I brined the pork in apple juice, brown sugar and salt, then made an apple reduction with juice and a touch of butter.)

White and Wild Rice Timbales

2/3 cup wild rice (about 4 ounces)
4 cups chicken or vegetable broth
2 TB butter or margarine
1 1/3 cups uncooked long-grain white rice
4 tsp. soy sauce
1/2 cup chopped parsley
Garnish
1/3 cup chopped parsley
12 (5-oz) paper cups or 1/2 cup souffle dishes or molds
1 jar (7 oz.) roasted red peppers, drained (note: this is for a faith-based presentation and I’m including those clever directions)

To make rice: Rinse and drain wild rice and place in large saucepan. Add broth and butter and bring to a boil. Cover, reduce heat to medium and boil slowly for 45 minutes, or until almost soft. Stir in white rice and soy sauce. Cover and continue cooking over medium heat until all the liquid is absorbed, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Stir in chopped parsley.

To assemble: Spoon 1 teaspoon parsley into the bottom of each paper cup or souffle dish. Using a 1/2 inch Jewish star or desired shape cutter, cut out small designs from red peppers. Place in bottom of cups. Add 1/2 cup rice and press down tightly. (Timbales may be refrigerated up to 2 days or frozen for 2 weeks. Defrost in refrigerator. Bring to room temperature at least 1 hour before serving.)

To serve: Invert cups and unmold. To reheat, unmold around outer edge of 1 or 2 miscrowavable-safe platters. Microwave, uncovered, on high (100%) until hot, 3 or 4 minutes, rotating once.

Serves 12. Recipe can be multiplied or divided for any number.

Recipe Copyright © 1997 Marlene Sorosky

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