Pesto & Zucchini Timbale


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We somehow always conjure up a nice place of spaghetti in our minds, when we hear ‘Pesto’.  But another great way to use pesto is to mix it with rice as in this timbale.  It makes a great side dish, especially for a barbecue.  Prepared ahead of time, it takes few ingredients and is so easy to prepare. It looks stunning too when compared to the usual rice salad!  You can make it into individual molds or one larger one.  Whichever way, it will look and taste sensational!

Ingredients

400g white rice
2 medium Zucchini, sliced thinly
Olive Oil
1 container of GF Pesto, I used the fresh Buitoni one
¼ cup of grated Parmesan cheese
Salt & Pepper
And as usual Chilli Flakes (optional) !
Chives, basil leaves and half cherry tomato to garnish

Method

Boil the rice until tender.  In the meantime, lightly brush the zucchini slices with olive oil and place in a preheated oven for a few minutes, until slightly softened. Leave to cool.

Drain the rice well before you mix in the pesto, the grated Parmesan and seasonings.

Using any molds you like.  Lightly oil the insides.  Place some of the rice mixture at the bottom of the molds and then place a layer of the zucchini slices.  Leave some for the top of the timbales.  Top up with the rest of the rice. Press down slightly.

When ready to serve, place plate over the mold, turn over flat, and with a sharp tap on the top of the mold, lift.  The timbale should slip out easily.  Gently place the remaining zucchini slices on the top.  Garnish with some chives, basil leaves and cherry tomato.

Delish!

 

Senza G – Living without Gluten

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