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Wild Mushroom and Rice Timbales

Jan Smith
Yield 4 servings (serving size: 1 timbale)
Timbales are metal molds used to shape rice and custard mixtures. Ramekins, glass custard cups, or even dry measuring cups make a fine substitute. Serve this side dish with roasted chicken, beef, or pork. It's also nice with salmon.

Ingredients

  • 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)

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Remove rice from heat; stir in mushroom mixture, cheese, and pepper.

  5. 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.