Timballini recipe with rice and vegetables of 23-02-2012 [Updated on 02-12-2015]
The recipe for these timballini of rice and vegetables always comes from the usual need to eat the vegetables in my little girl's broth in a different and tasty way and I must say that since we started with her weaning, in order not to waste food we have done of necessity virtue, my husband and I are eating in a much healthier way, managing to eliminate meat and cold cuts at least 2 days a week. I tried to make the rice timballs with vegetables even in a light way by eliminating the bechamel and cheese and I must say that, even in that case, they were not bad at all :) I just have to invite you to try them and wish you a good day
How to make rice and vegetable Timballini
Wash and peel the vegetables then put them in a pot with water and boil them with a drizzle of oil and a pinch of salt for about 40 minutes (obviously in my case no salt and oil in the broth, but if you have to make ad hoc recipe, it is better to flavor the vegetables first).
Meanwhile, prepare the boiled rice that you will have to drain al dente. Pour it into a large bowl and whisk it with butter and Parmesan.
Drain the vegetables and cut them into very small pieces, then add them to the bowl with the rice and mix.
Add the asiago cut into small pieces, the Parmesan, 2/3 of the bechamel, salt and pepper.
Gently mix everything then fill with it some buttered cups and sprinkled with breadcrumbs
Cover each rice timbale with the béchamel and bake in a preheated oven at 180 °.
Cook the rice and vegetable timballs for 20-25 minutes or until the béchamel layer is golden
Allow to cool for a few minutes before turning the rice and vegetable timballs over onto the plates and serve