Brown Rice Timbales with Two-Mushroom Sauce

Ingredients

• 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
• Two-Mushroom Sauce
• Parsley sprigs (optional)
• Two-Mushroom Sauce

Preparation

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.
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.