Brown Rice Timbales with Two-Mushroom Sauce |
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Prep Time: 12 Minutes Cook Time: 36 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1/2 cup finely chopped onion |
2 tablespoons minced celery |
2 tablespoons dry red wine |
2 cups uncooked quick-cooking brown rice |
1 cup vegetable broth |
1 cup water |
1/2 teaspoon salt, divided |
1/2 cup (2 ounces) shredded sharp provolone cheese |
3 tablespoons chopped walnuts, toasted |
2 tablespoons chopped fresh parsley |
1/2 cup canned navy beans, rinsed and drained |
1/4 teaspoon freshly ground black pepper |
cooking spray |
two-mushroom sauce |
parsley sprigs (optional) |
two-mushroom sauce |
Directions:
1. 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.
2. 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.
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