Spiced Mushroom Pecan Rice Timbales
Basmati rice, cooked with flavorful cinnamon and allspice, is packed into custard cups and unmolded onto dinner plates just prior to serving. The fruity overtones of this elegant dish are wonderful alongside honey-glazed pork tenderloin or ham.
Makes 5 servings
|Nonstick cooking spray|
|1||cup finely chopped shiitake or other mushrooms|
|3/4||cup apple juice|
|1||(3-inch) cinnamon stick, broken in half|
|3/4||cup uncooked white basmati rice|
|1/4||cup finely chopped pecans, toasted*|
|3||tablespoons minced fresh chives or green onions|
*To toast pecans, spread in even layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until lightly browned, stirring several times.
- Spray 5 (5-ounce) custard cups or molds with cooking spray; set aside.
- Spray heavy medium saucepan with cooking spray; heat over medium-high heat until hot. Add mushrooms; cook and stir 5 minutes or until tender.
- Stir 3/4 cup water, apple juice, cinnamon sticks, salt and allspice into saucepan; bring to a boil over high heat. Stir in rice; cover. Reduce heat to medium-low. Simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove saucepan from heat. Remove cinnamon sticks and allspice; discard. Stir pecans and chives into saucepan.
- Spoon rice mixture evenly into prepared cups; pack down with back of spoon. Let stand 5 minutes; unmold onto serving plates. Serve immediately. Garnish as desired.
|Serving Size:||1 timbale|
|Saturated Fat||<1 g|
|Total Fat||5 g|
|Calories from Fat||24 %|
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