109min 4 ppl
Saffron Rice Timbale with Grilled Vegetables
90 minutes
4 people
Hardover 60 min or 12+ steps
90 min · 12 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 12g
Carbs 72g
Fats 19g
About this dish
Blooming saffron in warm stock and finishing each timbale with a crisp, golden Parmesan crust transforms this composed rice dish from a simple mould into something worthy of a French bistro pass.
Allergy Info
Dairy, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- White onionmedium, finely diced1 whole
- Garlic clovesminced2 cloves
- Courgettemedium, cut into 1 cm rounds1 whole
- Red Pepperdeseeded and cut into 3 cm strips1 whole
- Yellow Pepperdeseeded and cut into 3 cm strips1 whole
- Auberginemedium, cut into 1 cm rounds, halved1 whole
- Portobello Mushroomlarge, thickly sliced1 whole
- Fresh thyme leaves1 tbsp
- Fresh flat-leaf parsleyfinely chopped2 tbsp
Dairy & Eggs
- Unsalted butterdivided, plus extra for greasing2 tbsp
- Parmesanfinely grated, or vegetarian hard cheese alternative30 g
Tins & Jars
- Vegetable stockwarmed600 ml
Dried Goods
- Basmati Ricerinsed three times until water runs clear300 g
Spices & Seasonings
- Saffron threadsone generous pinch0.4 g
- Fine sea saltplus more to season1 tsp
- Smoked paprika1 tsp
- Ground Cumin0.5 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Extra-virgin olive oildivided3 tbsp
- Lemon juicefreshly squeezed1 tbsp
Utensils
- Ramekins
- Heavy-based saucepan
Method
1
Crumble the saffron threads into the warm vegetable stock and leave to steep for 15 minutes. Cut the courgette, peppers, aubergine, and mushroom as specified. Finely dice the onion and mince the garlic. Measure out all spices, cheese, and herbs.
Approx. 10 minutes
2
Toss the courgette, peppers, aubergine, and mushroom with 2 tablespoons of olive oil, the smoked paprika, cumin, and a generous pinch of salt and pepper. Spread in a single layer across two large baking trays and leave to sit for 10 minutes so the salt draws out moisture.
Approx. 5 minutes
3
Preheat the oven to 220°C (fan 200°C). Slide the trays into the oven and roast for 25 minutes, turning the vegetables once halfway, until edges are deeply charred and flesh is tender.
Approx. 25 minutes
4
While the vegetables roast, melt 1 tablespoon of butter with the remaining 1 tablespoon of olive oil in a heavy-based saucepan over medium heat. Add the onion and cook for 8 minutes, stirring occasionally, until completely softened and lightly golden at the edges.
Approx. 8 minutes
5
Add the garlic and thyme to the onion and stir for 1 minute until fragrant.
Approx. 1 minute
6
Add the rinsed rice to the pan and stir for 2 minutes until every grain is coated in the fat and slightly translucent.
Approx. 2 minutes
7
Pour in all the saffron-steeped stock, add 1 teaspoon of salt, and bring to a full boil. Immediately reduce the heat to its lowest setting, place a tight-fitting lid on the pan, and cook for 12 minutes — do not lift the lid.
Approx. 12 minutes
8
Remove the pan from the heat and leave, lid still on, to steam for 10 minutes. Uncover and gently fluff with a fork.
Approx. 2 minutes
9
Fold the lemon juice, chopped parsley, and remaining 1 tablespoon of butter into the rice while it is still hot. Taste and adjust seasoning.
Approx. 3 minutes
10
Reduce the oven to 200°C (fan 180°C). Butter four 200 ml ramekins generously, then dust the insides with half the grated Parmesan. Pack each mould firmly with the saffron rice, pressing with the back of a spoon.
Approx. 5 minutes
11
Sprinkle the remaining Parmesan over the tops and bake for 12 minutes until a golden crust forms on top.
Approx. 12 minutes
12
Remove from the oven and leave to rest for 3 minutes. Run a thin knife around each mould, place a warm plate over the top, and invert with confidence. Arrange the grilled vegetables around and partially over each timbale, and serve immediately.
Approx. 5 minutes
