Mushroom, Lentil, and Wild Rice Timbales

Vegetarian
Vegan
Dairy Free
Health score
11%
Mushroom, Lentil, and Wild Rice Timbales
80 min.
6
133kcal

Suggestions


Welcome to a delightful culinary adventure with our Mushroom, Lentil, and Wild Rice Timbales! This dish is not only a feast for the eyes but also a wholesome treat for the palate, perfect for anyone seeking a vegetarian, vegan, and dairy-free option. With its rich flavors and satisfying textures, it makes for an ideal antipasti, starter, or snack that will impress your guests and family alike.

Imagine the earthy aroma of sautéed mushrooms and onions mingling with the nutty essence of wild rice and the hearty goodness of lentils. Each bite is a harmonious blend of ingredients, enhanced by fragrant herbs like thyme and rosemary, and a touch of nutritional yeast for that savory depth. The addition of silken tofu creates a creamy consistency that binds everything together, making these timbales both light and filling.

Ready in just 80 minutes, this recipe serves six and is perfect for gatherings or meal prep. The timbales are baked to perfection, resulting in a beautifully browned top that gives way to a tender, flavorful interior. Serve them with your favorite mushroom gravy for an extra layer of indulgence, and watch as they become the star of your dining table. Whether you're a seasoned chef or a kitchen novice, this dish is sure to elevate your cooking repertoire and delight your taste buds!

Ingredients

  • large slices bread gluten-free (may be )
  • cup lentils cooked
  • cup rice wild cooked
  • tablespoons cornstarch 
  • 0.5 teaspoon thyme dried
  • 0.3 teaspoon rosemary leaves fresh minced
  • cloves garlic minced
  • 10  mushrooms sliced
  • tablespoon nutritional yeast 
  • 0.5  onion minced
  • 0.3 teaspoon rubbed sage 
  • teaspoon salt 
  • servings pepper black freshly ground to taste
  • teaspoon cooking sherry 
  • 0.5 cup silken tofu light firm (, or extra-firm Mori-Nu, preferred)
  • tablespoon soya sauce 
  • 0.3 cup soymilk plain
  • 0.5 teaspoon thyme leaves 
  • tablespoon tomato paste 
  • tablespoons unbleached flour gluten-free with arrowroot for )
  • cups vegetable stock 
  • tablespoons water 

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • knife
  • ramekin
  • baking pan

Directions

  1. Place one nice-looking mushroom slice in the bottom of each ramekin, if desired.
  2. Saute the onion in a non-stick pan until it begins to brown. Set aside.
  3. Place the bread in a food processor and pulse until it turns to crumbs.
  4. Add the mushrooms, tofu, garlic, sherry, and water and blend until fairly smooth.
  5. Add the lentils and process again until smooth.
  6. Add the tomato paste, herbs, cornstarch, and salt and process until well-blended.
  7. Add the onions to the processor and pulse to include them but do not over-process (you want them to retain some texture.) Scrape the contents of the food processor into a bowl and add the cooked wild rice. Season with salt and black pepper to taste. Divide the mixture among the oiled ramekins and smooth the tops with a spoon. Set the ramekins in the large baking dish and add hot water to the dish, taking care not to splash it into the ramekins.
  8. Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed with a finger–about 45-50 minutes.
  9. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates.
  10. Serve with your favorite mushroom gravy (or see mine below).

Nutrition Facts

Calories133kcal
Protein23.1%
Fat7.96%
Carbs68.94%

Properties

Glycemic Index
79.13
Glycemic Load
3.75
Inflammation Score
-6
Nutrition Score
9.0195650950722%

Flavonoids

Catechin
0.01mg
Apigenin
0.01mg
Luteolin
0.08mg
Isorhamnetin
0.46mg
Kaempferol
0.06mg
Myricetin
0.02mg
Quercetin
1.88mg

Nutrients percent of daily need

Calories:132.77kcal
6.64%
Fat:1.21g
1.87%
Saturated Fat:0.16g
1%
Carbohydrates:23.66g
7.89%
Net Carbohydrates:19.35g
7.04%
Sugar:3.44g
3.82%
Cholesterol:0mg
0%
Sodium:901.51mg
39.2%
Alcohol:0.09g
100%
Alcohol %:0.05%
100%
Protein:7.93g
15.85%
Folate:79.73µg
19.93%
Manganese:0.36mg
17.88%
Fiber:4.31g
17.22%
Copper:0.31mg
15.32%
Phosphorus:137.04mg
13.7%
Vitamin B2:0.23mg
13.25%
Vitamin B3:2.56mg
12.8%
Iron:2.1mg
11.69%
Potassium:387.38mg
11.07%
Vitamin B6:0.19mg
9.69%
Vitamin B1:0.14mg
9.1%
Magnesium:34.5mg
8.62%
Selenium:6.03µg
8.62%
Vitamin B5:0.8mg
8%
Zinc:1.18mg
7.87%
Vitamin A:261.95IU
5.24%
Vitamin C:3.79mg
4.59%
Calcium:37.56mg
3.76%
Vitamin E:0.49mg
3.26%
Vitamin K:2.75µg
2.62%
Vitamin B12:0.12µg
1.99%
Vitamin D:0.18µg
1.23%