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
favorite of 0 people 0 people want to try
|8 medium-sized Portobello caps|
|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 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 tablespoonDijon mustard|
|Salt; and freshly ground black pepper|
|1/2 cupcanola oil|
Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Preparation
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper . Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven