Brown Rice Timbales with Two-Mushroom Sauce



4 servings (serving size: 1 timbale and 1/2 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 36 Minutes

Nutritional Information

Calories 362
Fat 12.3 g
Satfat 3.3 g
Protein 14.5 g
Carbohydrate 51.9 g
Cholesterol 10 mg
Iron 2.8 mg
Sodium 947 mg
Caloriesfromfat 29 %
Fiber 7.1 g
Calcium 181 mg


2 teaspoons olive oil
1/2 cup finely chopped onion
2 tablespoons minced celery
2 tablespoons dry red wine
2 cups uncooked quick-cooking brown rice
1 cup vegetable broth
1 cup water
1/2 teaspoon salt, divided
1/2 cup (2 ounces) shredded sharp provolone cheese
3 tablespoons chopped walnuts, toasted
2 tablespoons chopped fresh parsley
1/2 cup canned navy beans, rinsed and drained
1/4 teaspoon freshly ground black pepper
Cooking spray
Parsley sprigs (optional)


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.

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.