- 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)
- 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
How to Make It
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.