Brown Rice and Mushroom Timbales
Cooking Instructions:
- 2 tbsp. butter
- 1 cup sliced carrots
- 2 cups sliced fresh muchrooms
- 3/4 cup sliced green onions
- 2 cups cooked Lundberg Short Grain Brown Rice
- 2/3 cup chopped pecans
- 1/2 cup chopped fresh parsley
- 1 cup (4 oz) shredded sharp cheddar cheese
- salt and ground black pepper to taste
- 1 1/3 cups low-fat milk
- 3 eggs, beaten
- 1 tsp. 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 vegetable oil in large bowl. Combine cheese salt, pepper, milk, eggs and Worcestershire sauce 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. Makes 6 servings.