Wild Rice And Broccoli Timbales Food

BROCCOLI TIMBALES WITH LEMON SAUCE

Steps:

• In a small bowl, combine 1 cup cream and lemon juice; let stand for 1 hour at room temperature. Place the remaining cream in a blender. Add the eggs, egg yolks, cream cheese, 4 tablespoons butter and cheese; cover and process until blended. Transfer mixture to a large bowl; fold in the broccoli, 1/4 teaspoon salt and 1/8 teaspoon pepper., Divide broccoli mixture among six 6-oz. ramekins. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 25-30 minutes. , For sauce, combine flour and remaining butter to form a paste. In a large, heavy saucepan, combine the lemon-cream mixture, chicken bouillon and remaining salt and pepper. Bring to boil. Whisk butter mixture into cream mixture until smooth and mixture is thickened. Add snipped dill. Remove from the heat and set aside., Carefully run a knife around the edge of each custard cup to loosen. Invert onto individual serving plates. Spoon sauce around each timbale; if desired, garnish with dill sprigs.

BROCCOLI TIMBALES

Steps:

• Preheat oven to 325*.
• In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
• Return to a boil, until tender, 3-5 minutes.
• Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
• Reserve 8 small florets for garnish.
• In small skillet, melt butter over medium heat.
• Saute shallots until transparent, around 5 minutes, cool slightly.
• In food processor bowl, puree broccoli and shallot and butter mixture.
• Add remaining ingredients and process until smooth and creamy.
• Can refrigerate this mixture until you are ready to bake.
• Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
• Divide pureed mixture evenly among ramekins.
• Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
• Cover loosely with foil.
• Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
• To serve, run knife around edge of cups, invert on dinner plate.
• Garnish each with a cooked broccoli floret.

BROCCOLI WILD RICE CASSEROLE

Steps:

• Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
• Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
• Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
• Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
• Preheat the oven to 375 degrees F.
• Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
• Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
• Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.

WILD RICE BROCCOLI CASSEROLE

Steps:

• Cook rice mixture as directed.
• Cook broccoli until cunchy.
• Mix soup and cheese.
• Butter the casserole dish.
• Alternate cheese-soup mixture, broccoli and rice in layers.
• Sprinkle with additional grated cheese.
• Cook at 350 for 45- 60 minutes.