Wild Mushroom and Rice Timbales

Cooking Light
Wild Mushroom and Rice TimbalesRecipe
Jan Smith
Timbales are metal molds used to shape rice and custard mixtures. Ramekins, glass custard cups, or even dry measuring cups make a fine substitute. Serve this side dish with roasted chicken, beef, or pork. It's also nice with salmon.
4 servings (serving size: 1 timbale)


+ Add To Shopping List
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)


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 a large saucepan; 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; sauté 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.

Remove rice from heat; stir in mushroom mixture, cheese, and pepper.

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.

Created date

December 2005

Nutritional Information

Calories 239
Caloriesfromfat 30 %
Fat 7.9 g
Satfat 1.8 g
Monofat 3.9 g
Polyfat 0.6 g
Protein 9.3 g
Carbohydrate 36.8 g
Fiber 4.3 g
Cholesterol 5 mg
Iron 2 mg
Sodium 415 mg
Calcium 96 mg