Prep Time
12 Mins
Cook Time
36 Mins
Yield
4 servings (serving size: 1 timbale and 1/2 cup sauce)

How to Make It

Step 1

Heat oil in a large saucepan over medium heat. Add onion and celery; sauté 4 to 5 minutes or until vegetables are tender. Add wine; cook over medium-high heat 1 to 2 minutes or until most of liquid is absorbed. Add rice, broth, water, and 1/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cheese, walnuts, parsley, navy beans, remaining 1/4 teaspoon salt, and pepper.

Step 2

Divide rice mixture among 4 (6-ounce) custard cups coated with cooking spray. Place a serving plate upside down on top of each cup; invert timbales onto plates. Spoon Two-Mushroom Sauce over timbales. Garnish with parsley sprigs, if desired.

Oxmoor House Healthy Eating Collection

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