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Wild Mushroom and Rice Timbales

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“Serve this side dish with roasted chicken, beef, pork or even with salmon. Timbales can be made out of ramekins, custard cups or even measuring cups. This is a very nice way to serve any rice dish or in a ring mold, as well.”
1hr 20mins
4 timbales

Ingredients Nutrition


  1. Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
  2. Let stand 20 minutes or until soft.
  3. Drain mushrooms in a sieve over a bowl, reserving liquid.
  4. Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
  5. Cover reduce heat, and simmer 50 minutes or until rice is tender.
  6. While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  7. Add onion, saute 2 minutes.
  8. 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.
  9. Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
  10. Remove rice from heat; stir in mushroom mixture, cheese and pepper.
  11. Coat 4 timbales or ramekins with cooking spray.
  12. Pack about 1 cup rice mixture into each timbale; invert onto plates.
  13. Garnish with thyme or chives or/& almonds.

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