Brown Rice Timbales with Two-Mushroom Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup navy beans canned rinsed drained
• 2 tablespoons celery minced
• 2 tablespoons cooking wine dry red
• 2 tablespoons parsley fresh chopped
• 4 servings two-mushroom sauce 
• 2 teaspoons olive oil 
• 0.5 cup onion finely chopped
• 2 ounces sharp provolone cheese shredded
• 2 cups quick-cooking brown rice uncooked
• 0.5 teaspoon salt divided
• 1 cup vegetable broth 
• 3 tablespoons walnuts toasted chopped
• 1 cup water 

Equipment

• sauce pan

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add onion and celery; saut 4 to 5 minutes or until vegetables are tender.
3. Add wine; cook over medium-high heat 1 to 2 minutes or until most of liquid is absorbed.
4. 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.
5. Divide rice mixture among 4 (6-ounce) custard cups coated with cooking spray.
6. Place a serving plate upside down on top of each cup; invert timbales onto plates. Spoon Two-Mushroom Sauce over timbales.
7. Garnish with parsley sprigs, if desired.