Brown Rice Timbales with Two-Mushroom Sauce

Yield: 4 servings (serving size: 1 timbale and 1/2 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 362
  • Fat: 12.3g
  • Saturated fat: 3.3g
  • Protein: 14.5g
  • Carbohydrate: 51.9g
  • Cholesterol: 10mg
  • Iron: 2.8mg
  • Sodium: 947mg
  • Calories from fat: 29%
  • Fiber: 7.1g
  • Calcium: 181mg


  • 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


  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.
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