Wild Mushroom and Rice Timbales

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READY IN: 1hr 20mins
SERVES: 4
YIELD: 4 timbales
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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