Wild Mushroom And Rice Timbales Recipe

Name: Wild Mushroom And Rice Timbales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
2
Let stand 20 minutes or until soft.
3
Drain mushrooms in a sieve over a bowl, reserving liquid.
4
Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
5
Cover reduce heat, and simmer 50 minutes or until rice is tender.
6
While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
7
Add onion, saute 2 minutes.
8
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.
9
Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
10
Remove rice from heat; stir in mushroom mixture, cheese and pepper.
11
Coat 4 timbales or ramekins with cooking spray.
12
Pack about 1 cup rice mixture into each timbale; invert onto plates.
13
Garnish with thyme or chives or/& almonds.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Wild Mushroom And Rice Timbales falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom And Rice Timbales

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