Wild Mushroom And Rice Timbales

• 1/2 cup dried porcini mushrooms, chopped (about 1/2 ounce)
• 1 cup boiling water
• 1 1/2 cups water
• 3/4 cup brown rice blend (such as Lundberg)
• 1/2 teaspoon salt, divided
• 4 teaspoons olive oil, divided
• 1/2 cup diced red onion
• 1 1/2 cups coarsely chopped portobello mushroom cap (about 1 cap)
• 1 (8-ounce) package presliced button mushrooms
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• Fresh thyme leaves (optional)

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

porcini mushrooms, boiling water, water, brown rice, salt, olive oil, red onion, portobello mushroom, button mushrooms, thyme, parmesan cheese, freshly ground black pepper, cooking spray, thyme

Taken from www.myrecipes.com/recipe/wild-mushroom-rice-timbales (may not work)