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.
1/2 cup dried porcini mushrooms, chopped (about 1/2 ounce)
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
Fresh thyme leaves (optional)
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.
Easy to make and quite good. I used dried thyme, but I would suggest using fresh. Also, I would chop the button mushrooms the same size as the portobello. I had bought a quick cooking rice blend by mistake and I had a little wild rice left over from another recipe, so I cooked the wild rice the full 50 mins and threw in the quick cooking rice during the last 15 min. The texture came out to be perfect. Served them with beef tenderloin steaks with port reduction and blue cheese, and asparagus. I will definately make them again.