Rice Timballo
- RECIPE MAKES: 8 large serves
- PREP TIME: 10 mins
- COOK TIME: 70 mins
A timballo is an Italian baked dish, using either pasta, potatoes, or rice. This timballo, uses rice, which is mixed with a delicious, rich tomato sauce, before baking. Layering the rice with spinach (optional), and your favourite low protein mozzarella, takes the dish to the next level.
SAUCE
In a large saucepan, heat oil to medium high. Add carrot, celery, and onion, stir fry 10min.
Add cherry and canned tomatoes, basil, and seasonings. Stir frequently, mashing with a potato masher to break up the tomatoes. Bring to the boil, reduce heat, simmer 30min. (Start preparing rice while sauce simmers).
Remove from heat. Cool 10min., blend in a food processor until smooth.
RICE
Pre-heat oven to 180°C. Using an oil spray, lightly grease a 30cm x 20cm x 5cm baking dish.
Heat oil and butter to medium high in a large frying pan, add onion, fry 5min., until soft. Add rice, stir fry approx., 3min., add wine. Allow wine to evaporate, cook further 3min. Add timballo sauce, and stock. Lower heat to a gentle simmer, stir frequently, 20min., until a thick firm risotto is formed. Stir through low protein parmesan, remove from heat.
ASSEMBLY
Spread half of the tomato rice across the bottom of the prepared dish. Layer with spinach, then a layer of low protein mozzarella. Finish with the remaining rice, and top with low protein parmesan.
Bake 30min. Serve while hot.
PROTEIN FREE (without spinach)
1g PROTEIN PER SERVE (with spinach)
STORAGE & TOP TIPS
Leftover Timballo stays fresh in an airtight container, for 2-3 days in the refrigerator.
Serve with a side salad for a meal, everyone can enjoy.
If you prefer, remove the wine and substitute with stock or water.
- 3 Tbsp olive oil
- 1 large carrot, peeled, diced
- 1 stalk celery, sliced
- 1 white onion, peeled, finely chopped
- 500g cherry tomatoes, halved
- 400g canned whole tomatoes
- Handful fresh basil leaves
- 1 tsp salt, black pepper to taste
- 2 Tbsp olive oil
- 40g butter
- 1 white onion, peeled, finely chopped
- 2 ¼ Mevalia low protein rice
- 1 cup dry white wine
- 2 cups vegetable stock
- 100g low protein, shredded parmesan (i.e., Biocheese, Parmesano)
- 200g low protein, grated mozzarella (i.e. Biocheese Pizza Shred)
- 400g frozen spinach, thawed (optional)
- 100g low protein, shredded parmesan (i.e., Biocheese, Parmesano)
