Gluten-Free Lemon Herb Rice Timbales Recipe

About this recipe

These gluten-free rice timbales are a delightful dinner option, featuring fragrant herbs, zesty lemon, and a touch of spice. Perfect for solution seekers looking for a wholesome and flavorful meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 250 G Onion Shallots 300g
• 100 G East End Ground Coriander
• 60G Toasted White Sesame Seeds, 60G
• - Potts Vegetable Stock Can
• - Forest Whole Foods Organic White Quinoa
• 100 G Trs Ground Cumin Jeera Powder
• - Tata Salt

Instructions

1. 1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-low heat.
2. 2. Add 1/2 red bell pepper (diced) and 2 finely chopped shallots. Cook for 5 minutes until softened.
3. 3. Stir in 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon sesame seeds, and 1/2 teaspoon. Cook for 2 minutes until aromatic.
4. 4. Add 1 1/2 cups quinoa and stir well to coat the grains with the spice mixture.
5. 5. Pour in 3 cups vegetable stock and add 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Cover and cook for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
6. 6. In a small saucepan, heat 2 tablespoons olive oil with the zest and juice of 1 lemon over medium heat until it begins to boil.
7. 7. Stir in 2 tablespoons chopped fresh parsley and remove from heat.
8. 8. Spoon equal amounts of the cooked rice mixture into a serving dish, pressing firmly with the back of a spoon to compact the quinoa.
9. 9. Carefully turn out the quinoa timbales onto serving plates.
10. 10. Drizzle the hot lemon and parsley oil over each timbale and serve immediately.