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 (about 1/2 ounce); 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 portobello mushroom cap (about 1 cap); 1 (8-ounce) package presliced button mushrooms; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1/4 teaspoon freshly ground black pepper; Cooking spray; Fresh thyme leaves (optional)

Servings: persons

1/2 cup dried porcini mushrooms, chopped (about 1/2 ounce)
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 portobello mushroom cap (about 1 cap)
1 (8-ounce) package presliced button mushrooms
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
Fresh thyme leaves (optional)

1
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.
2
Place reserved mushroom liquid, 1 1/2 cups water, rice, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender.
3
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, and chopped thyme.
4
Remove rice from heat; stir in mushroom mixture, cheese, and pepper.
5
Coat 4 timbales or 4 (6-ounce) ramekins with cooking spray. Pack about 1 cup rice mixture into each timbale; invert onto plates. Garnish with thyme, if desired.

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 14 ingredients. The key ingredients include: 1/2 cup dried porcini mushrooms, chopped (about 1/2 ounce), 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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