Crispy Rice Timbale with Thyme Mushrooms and White Pepper Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Mix the cornstarch with the water until fully dissolved.

2. 2

   In a bowl, combine the cooked and chilled rice with the cornstarch mixture, 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of white pepper. Divide the mixture into 4 metal rings or individual molds, pressing firmly to form compact timbales on a lined baking tray.

3. 3

   Bake the rice timbales for 18 minutes at 220 °C / 425 °F, until the edges are golden and crisp.

4. 4

   Meanwhile, heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the shallot and half of the garlic, and cook for 2 minutes until softened.

5. 5

   Add the mushrooms, fresh thyme, and 1/4 teaspoon salt. Sauté for 6 to 8 minutes, stirring, until the mushrooms are golden and their liquid has evaporated.

6. 6

   Stir in the spinach and cook 1 minute more until just wilted. Add the lemon juice, toss, and keep warm.

7. 7

   For the cream, place the roasted white bell pepper, cream, gluten-free vegetable broth, remaining garlic, goat cheese, 1/4 teaspoon salt, and the remaining white pepper in a small saucepan. Cook over low heat for 3 to 4 minutes, stirring, until the cheese melts.

8. 8

   Blend the pepper mixture until smooth and silky. If needed, loosen it with an extra tablespoon of hot broth if it seems too thick.

9. 9

   Remove the timbales from the oven and let them rest for 2 minutes. Unmold carefully.

10. 10

    Serve each timbale topped with the mushroom and spinach mixture, spoon over the white pepper cream, and finish with fresh chives and a few drops of the remaining olive oil.