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Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper

Try this Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper recipe, or contribute your own. "Vegetables" and "Vegan" are two of the tags cooks chose for Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper .

Yield: 8 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Mushrooms

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Original recipe makes 8 Servings

8 medium-sized Portobello caps

Olive; oil

Salt; and pepper

Wild; Rice Pilaf

Piquillo; Pepper Vinaigrette

1/3 cupsliced almonds; toasted

Wild; Rice Pilaf:

1 1/2 cupswild rice

3 cupschicken stock; plus 1/2 cup

2 cupswater

Salt

2 tablespoonsolive oil

1 Spanish onion; finely chopped

2 cloves garlic; finely chopped

1 cupdry white wine

2 teaspoonsfinely chopped fresh thyme leaves

2 teaspoonsfinely chopped fresh rosemary leaves

Freshly; ground black pepper

1/4 cupchopped fresh flat-leaf parsley

Piquillo; Pepper Vinaigrette:

5 piquillo peppers; chopped

1/2 smallred onion; coarsely chopped

8 cloves roasted garlic; peeled

1/4 cupaged sherry vinegar

1 tablespoonhoney

1 tablespoonDijon mustard

Salt; and freshly ground black pepper

1/2 cupcanola oil

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Preparation

For Mushrooms:

Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.

For Wild Rice

Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.

Heat oil in a large saut? pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.

For Piquillo Pepper Vinaigrette

Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.