Brown Rice Timbales With Two-Mushroom Sauce

• 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
• Parsley sprigs (optional)

1. Heat oil in a large saucepan over medium heat. Add onion and celery; saute 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.

olive oil, onion, celery, red wine, brown rice, vegetable broth, water, salt, provolone cheese, walnuts, parsley, navy beans, freshly ground black pepper, cooking spray, parsley

Taken from www.myrecipes.com/recipe/brown-rice-timbales-with-two-mushroom-sauce (may not work)