Wild Mushroom and Rice Timbales

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 cup brown rice blend (such as Lundberg)
• 8 ounce pre button mushrooms 
• 0.5 ounce porcini mushrooms dried chopped
• 4 teaspoons olive oil divided
• 1 ounce parmesan cheese fresh grated
• 1.5 cups portobello mushroom cap coarsely chopped ( 1 cap)
• 0.5 cup onion diced red
• 0.5 teaspoon salt divided
• 1 tablespoon teaspoon thyme dried fresh chopped
• 1 cup water boiling
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• ramekin

Directions

1. Place porcini mushrooms in a small bowl; cover with 1 cup boiling water.
2. Let stand 20 minutes or until soft.
3. Drain mushrooms in a sieve over a bowl, reserving liquid.
4. 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.
5. While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add onion; saut 2 minutes.
7. 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.
8. Remove rice from heat; stir in mushroom mixture, cheese, and pepper.
9. Coat 4 timbales or 4 (6-ounce) ramekins with cooking spray. Pack about 1 cup rice mixture into each timbale; invert onto plates.
10. Garnish with thyme, if desired.