- Cook Time: 50 minutes
Nutrition facts (per portion)
- Serving Size: 3 oz. timbales
Courtesy of Berghoff Restaurant's Chef Matt Reichel, this gluten-free dish combines aromatic Black Japonica rice with garlic, mushrooms, peppers and thyme.
- In an 8 qt. pot, sauté minced shallots and garlic in 1/2 tablespoon of olive oil, until transparent. Stir in rice and stir for at least 2-3 minutes. Add chicken stock and simmer, covered for 45 minutes or until rice is tender.
- Meanwhile, in a sauté pan add remaining 1/2 tablespoon olive oil, mushrooms and fresh thyme. Stir this mixture into rice, once rice is completed.
- Fold in diced rainbow peppers. Form timbale and top with micro greens before serving.