Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette
Ingredients
- 8 medium-sized portobello caps
- Olive oil
- Salt and pepper
- Wild rice pilaf (recipe follows)
- Piquillo Pepper Vinaigrette (recipe follows)
- 1/3 cup sliced almonds, toasted
Directions
- 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.
Wild Rice Pilaf:
Ingredients:
- 1 1/2 cups wild rice
- 3 cups chicken stock, plus 1/2 cup
- 2 cups water
- Salt
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 teaspoons finely chopped fresh thyme leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Instructions:
- 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 saute 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.
Piquillo Pepper Vinaigrette:
Ingredients:
- 5 piquillo peppers, chopped (these are really just jarred, roasted red peppers in olive oil
- 1/2 small red onion, coarsely chopped
- 8 cloves roasted garlic, peeled
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
- 1/2 cup canola oil (you can use less)
Instructions:
- 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.
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