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For this recipe I used two aromatic herbs: mint for the rice and mushrooms timbale, and parsley for carrot sauce.

This is the 12th recipe from the 20 appetizers lunch.

Rice Timbales with Mint

Ingredients
Makes four timbales:
150g rice
4 mushrooms
1 clove garlic
20 mint leaves
3 tbsp single cream
2 tbsp grated Parmesan cheese
1/2 carrot
1 sprig of parsley
1/2 tsp curry powder
olive oil

Directions
Cook rice in boiling salted water, drain well and set aside.
Stir-fry the mushrooms with the minced garlic and two tablespoons of olive oil.
Mix the rice with the mushrooms and chopped mint, then put into individual ramekins and bake in preheated 180° C (356 F) oven 20 minutes.
Meanwhile, finely chop the carrot and fry with olive oil until tender. Add the single cream, curry powder and parmesan and let thickens.
Add the chopped parsley and serve over the rice timbales.

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One year ago:

Good company: chilies, cats and bugs

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