Rice timbales with saffron, poppy seeds and vegan ham (served with an apple sauce)

by Alice on febbraio 14, 2011

Rice timbales with saffron, poppy seeds and vegan ham served with an apple sauce

Ingredients

400 ml oat milk, unflavoured and unsweetened
200 ml vegetable cream, unflavoured and unsweetened
6 tablespoons nutritional yeast
a few pinches of whole sea salt
freshly ground white pepper, to taste
a pinch of chili powder
1 powdered saffron sachet, dissolved in a little, and warm, oat milk
5 teaspoons agar agar powder
1 kg cooked semi-whole rice (I used
2 tablespoons extra virgin olive oil
100 g vegan ham or other vegan slices, chopped
2 tablespoons poppy seeds
2 apples, peeled, cored and cut into pieces
a squeeze of lemon juice
1 tablespoon apple vinegar

Makes at least 6 timbales.

Directions

Combine the oat milk, vegetable cream, nutritional yeast, salt, pepper, chili powder and saffron in a large, heavy bottomed saucepan, stir and bring to a gentle boil. Stir in the agar agar and keep cooking until it has dissolved (5 to 6 minutes), then add the rice, olive oil, vegan ham and poppy seeds and mix very well. Remove from the heat, divide the rice into individual molds or ramekins and set aside to cool. To make the apple sauce, combine the apples with the lemon juice and apple vinegar in a food processor and process until soft. When the rice timbales have cooled thoroughly you can unmold them and serve them at room temperature with the apple sauce.


Posted in: autumn,grains,lunch-box,rice,savoury,spring,summer,winter

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