• Ingredients: 15
  • Serves: 6

Buttery rice timbales with canned low-salt chicken broth, fresh lime juice, salt, butter.


For roasted peppers

For dressing

  • 3 hearts of romaine, separated into leaves

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Place rice in large strainer. Rinse under cold running water until water runs off clear. Let rice drain thoroughly.
  2. Step 2 Bring broth, lime juice and salt to boil in small saucepan. Cover; keep warm. Melt butter in heavy medium saucepan over medium heat.

    For this step you will need

  3. Step 3 Add rice; stir until butter starts to brown, about 3 minutes. Mix broth mixture into rice. Reduce heat to low.

    For this step you will need

  4. Step 4 Butter six 3/4-cup ramekins or custard cups. Divide rice among prepared ramekins, packing gently. (Can be made 2 hours ahead.
  5. Step 5 Cool; cover with plastic. Let stand at room temperature. Rewarm, covered, in microwave on low 2 minutes.) Unmold rice onto plates.

Nutrition information

Calories 246 Carbohydrates 40 g (13%)
Fat 7 g (10%) Protein 6 g (11%)
Saturated Fat 4 g (20%) Sodium 327 mg (14%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 2 g Cholesterol 15 mg (5%)