Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.59 Kcal (974 kJ) | ||
| Calories from fat | 76.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 13% | |
|---|---|---|---|
| Cholesterol | 4.16mg | 1% | |
| Sodium | 642.65mg | 27% | |
| Potassium | 364.5mg | 8% | |
| Total Carbs | 31.35g | 10% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 9.18g | 18% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 62mg | 6% | |
| Amount Per 100 g | |||
| Calories | 83.71 Kcal (350 kJ) | ||
| Calories from fat | 27.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 13% | |
|---|---|---|---|
| Cholesterol | 1.5mg | 1% | |
| Sodium | 231.28mg | 27% | |
| Potassium | 131.18mg | 8% | |
| Total Carbs | 11.28g | 10% | |
| Sugars | 1.11g | 12% | |
| Dietary Fiber | 1.16g | 13% | |
| Protein | 3.3g | 18% | |
| Vitamin C | 3.7mg | 17% | |
| Iron | 0.8mg | 13% | |
| Calcium | 22.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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