Wild Mushroom and Rice Timbales
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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.
- Ready In:
- 1hr 20mins
- 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.
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