Stuffed Rice Timbale

• 6 cups of cooked rice (brown and white can be mixed for added fiber)
• 1 lg. egg
• 1 cup parmesan cheese, grated
• 1/2 cup frozen peas
• 3 slices peameal bacon, cut in half
• 1 cup cream cheese, chive & onion flavour
• 1 cup homemade tomato sauce or your favourite high quality brand + more for garnishing
• 2 tablespoons chopped flat leaf parsley
• 1/4 cup seasoned bread crumbs
• 2 tablespoons butter, for greasing ramekins
• salt & pepper to taste

1. Grease 6 ramekins with butter then sprinkle bread crumbs inside. Rotate around the dish. Tap out excess. Set asidernIn a large bowl mix cooked rice with the egg and parmesan cheese. Season to taste if needed with salt & pepperrnSpoon approx. 1/2 cup of rice mixture into ramekins pressing rice onto sides and bottom firmly, leaving a cavity for the fillingrnPlace 1 slice of bacon over rice, shape to contours of ramekin.rnFill cavity with 1tbsp sauce, a dollop of cream cheese and a few frozen peas. Press firmlyrnSpoon more rice mixture over ramekins, sealing in all of the filling, press firmlyrnContinue until all mixture is finished and ramekins are full.rnPlace ramekins on baking sheet. Bake at 350F for 30min. rnBroil 2 min to brown top slightly, watch carefullyrnAllow to cool for 5 min. Rim the ramekins with the back of a knife to loosen.rnTurn upside down on serving platernAdd any remaining cream cheese to extra sauce for garnishing and stir to make a rose sauce. Spoon over Timbale, garniish with parsley Enjoy with love!
2. * These can be prepared the day before and popped in the refrigerator when needed.

rice, egg, parmesan cheese, frozen peas, bacon, cream cheese, tomato sauce, flat leaf parsley, bread crumbs, butter, salt

Taken from food52.com/recipes/24261-stuffed-rice-timbale (may not work)