STREAMING NOW: The Layover

Wild Mushroom and Rice Timbales

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 20mins
SERVES:
4
YIELD:
4 timbales
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: