With this easy recipe you will learn to prepare a fresh dish made with cold rice and vegetables full of flavor. Rice timbale with vegetable puree is a colorful option that combines delicious ingredients and is perfect for times where heat begins to be noticed.
| 🚻 1 Comment | 🕘 15m | 🍵 Entrante | 🤯 Dipcarión Baja |
| Ingredients to make rice timbale with vegetable puree: |
| ½ cup of rice 3 units of carrot 1 Berenjena unit 1 tablespoon pesto sauce 1 slicing tomato unit dressing for carrot péé: 1 pinch of salt and pepper ½ stream of apple vinegar ½ stream of olive oil 1 pinch of aromatic spices | Skirt for eggplant pure |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make rice timbale with vegetable puree:
1. The first step of this fresh and healthy recipe is to boil white rice in a traditional way and let it cool at room temperature. Divide into two parts and reserve.
2. Peel and boil carrots to puree with the selection of condiments and mix with half of the rice. Reserve.
3. Apart, roast the grilled eggplant and remove the pulp. Crush with the help of a fork and mix with the condiments and the other half of the rice. Reserve.
4. To assemble the timbal, it greases circular molds with a little oil. Place the slice of tomato at the bottom, then a layer of eggplant rice and ends with another layer of carrot rice. Crush each layer well so that all the spaces of the mold are filled. Keep in the fridge at least an hour.
5. After this time it is time to unmold the cold rice timbale with vegetables. Complete the dish with a pesto nut and you can accompany with roasted peppers as garrison. And if you liked this recipe, do not forget to visit Target = _blank rel = NOFOLWCOCINA with green light, the blog where you will find thousands of originals and delicious recipes.
