Brown Rice and Mushroom Timbales

Brown Rice and Mushroom Timbales
Makes 6 servings

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Ingredients

2	tablespoons butter or margarine
1	cup sliced carrots
2	cups sliced fresh mushrooms
3/4	cup sliced green onions
2	cups cooked brown rice
2/3	cup chopped pecans
1/2	cup chopped fresh parsley
1	cup (4 ounces) shredded sharp Cheddar cheese
1-1/3	cups low fat milk
3	eggs, beaten
1	teaspoon Worcestershire sauce
	Salt and black pepper to taste
	Nonstick cooking spray
	Cooked chicken (optional)

Melt butter in large skillet over medium-high heat until hot. Add carrots; cook and stir 3 minutes. Add mushrooms and onions; cook and stir 2 minutes more. Combine rice, pecans, parsley and vegetables in large bowl. Combine cheese, milk, eggs, Worcestershire, salt and pepper in small bowl; stir into rice mixture. Divide mixture evenly into 6 ovenproof molds, custard cups or large muffin tins coated with cooking spray. Bake at 350°F 25 to 30 minutes or until set. Serve with chicken.

Variation Mixture may be baked in greased 3-quart baking dish and cut into squares.

To see more great recipes in related categories, click the links below

USA Rice Federation® | Sides, Misc. | Rice

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