Supreme Rice

Brown Rice and Mushroom Timbales

Serves: 6


  • 2 tablespoons butter
  • 1 cup carrots, sliced
  • 2 cups fresh mushrooms, sliced
  • 3/4 cup green onions, sliced
  • 2 cups cooked brown rice
  • 2/3 cup chopped pecans
  • 1/2 cup fresh parsley, chopped
  • 1 cup shredded sharp Cheddar cheese
  • Salt and ground black pepper to taste
  • 1 1/3 cups low-fat milk
  • 3 eggs, beaten
  • 1 teaspoon Worcestershire sauce
  • Vegetable 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, salt, pepper, milk, eggs and Worcestershire 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 degrees 25 to 30 minutes or until set. Serve with chicken. Note: Mixture may be baked in greased 3-quart baking dish and cut into squares.

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