Wild Mushroom and Rice Timbales

Wild Mushroom and Rice Timbales
Photo by Jan Smith

Ingredients

  • ½ teaspoon salt, divided
  • 1 cup boiling water
  • 4 teaspoons olive oil, divided
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 (8-ounce) package presliced button mushrooms
  • 1 ½ cups coarsely chopped portobello mushroom cap (about 1 cap)
  • + 21 more ingredients
    • ½ cup diced red onion
    • 4 teaspoons olive oil, divided
    • Fresh thyme leaves (optional)
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • ¾ cup brown rice blend (such as Lundberg)
    • 1 ½ cups water
    • ½ cup dried porcini mushrooms, chopped (about 1/2 ounce)
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • Cooking spray
    • ½ cup diced red onion
    • Fresh thyme leaves (optional)
    • ½ teaspoon salt, divided
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • ¾ cup brown rice blend (such as Lundberg)
    • 1 (8-ounce) package presliced button mushrooms
    • 1 ½ cups coarsely chopped portobello mushroom cap (about 1 cap)
    • 1 ½ cups water
    • ½ cup dried porcini mushrooms, chopped (about 1/2 ounce)
    • 1 cup boiling water
    • Cooking spray

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 ...

View full recipe at My Recipes

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