Garlic-Onion Rice Timbales with Grilled Zucchini

You know I'm always trying to find fun "shapes" for my food! I can't leave well enough alone, especially when it comes to rice. My boys love this simple rice side dish (white rice kicked up with garlic, onion and a little tamari sauce). I always serve it with my tacos, fajitas, and sweet-n-sour meatballs. This time, I decided to change the presentation by pressing the rice into buttered ramekins and letting it cool until firm. Timbale is French for "drum", and that's exactly what the rice looks like when you invert the ramekins onto a serving plate. I decided to top things off with grilled zucchini, but you can skip that part if you want!

Garlic-Onion Rice Timbales with Grilled Zucchini

1 cup long grain white rice
1 tablespoon butter, plus more for coating ramekins
1 tablespoon tamari sauce or soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium zucchini, cut crosswise into rounds

To make the rice, combine all ingredients but the zucchini in a medium saucepan. Add 2 cups of water and set the pan over high heat. Bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender.
Spoon the rice into four ramekins that have been coated with butter. Press the rice into the ramekins until is compact (it helps to use a piece of plastic wrap to press the rice down). Refrigerate 1 hour (and up to 24 hours).
To grill the zucchini, coat a stove-top grill pan with cooking spray and preheat to medium-high. Add the zucchini slices, season with salt and black pepper and cook 2 to 3 minutes per side, until golden brown.
When ready to serve, reheat the ramekins in the microwave until the rice is warm (about 1-2 minutes, checking after 1 minute).
Invert the ramekins onto serving plates and top with zucchini slices.

Serves 4