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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (345g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 180 (37%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 5.4mg||2 %|
|Sodium 309.5mg||11 %|
|Potassium 574.2mg||15 %|
|Total Carbohydrate 61.9g||18 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 56.6g|
|Protein 15.8g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 484
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