Prep 30 mins
Cook 50 mins
Serve this side dish with roasted chicken, beef, pork or even with salmon. Timbales can be made out of ramekins, custard cups or even measuring cups. This is a very nice way to serve any rice dish or in a ring mold, as well.
- 1⁄2 cup dried porcini mushrooms, chopped
- 1 cup boiling water
- 1 1⁄2 cups water
- 3⁄4 cup brown rice, blend (such as Lundberg)
- 1⁄2 teaspoon salt, divided
- 4 teaspoons olive oil, divided
- 1⁄2 cup diced red onion
- 1 1⁄2 cups coarsely chopped portabella mushroom caps (about 1 cap)
- 1 (8 ounce) package button mushrooms, sliced
- 1⁄2 cup frozen green pea, thawed and cooked according to pkg directions
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1⁄4 cup grated parmesan cheese
- 1⁄4 teaspoon fresh ground black pepper
- cooking spray
- slivered almonds, toasted, garnish (optional)
- fresh thyme leave, garnish (optional)
- fresh chives, chopped, garnish (optional)
- Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
- Let stand 20 minutes or until soft.
- Drain mushrooms in a sieve over a bowl, reserving liquid.
- Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
- Cover reduce heat, and simmer 50 minutes or until rice is tender.
- While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add onion, saute 2 minutes.
- Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
- Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
- Remove rice from heat; stir in mushroom mixture, cheese and pepper.
- Coat 4 timbales or ramekins with cooking spray.
- Pack about 1 cup rice mixture into each timbale; invert onto plates.
- Garnish with thyme or chives or/& almonds.