Ingredients Jump to Instructions ↓

  1. 8 medium-sized portobello caps Olive oil Salt and pepper Wild Rice Pilaf , recipe follows Piquillo Pepper Vinaigrette , recipe follows

  2. 1/3 cup sliced almonds, toasted

  3. 1 1/2 cups wild rice

  4. 3 cups chicken stock , plus

  5. 1/2 cup 2 cups water Salt

  6. 2 tablespoons olive oil

  7. 1 Spanish onion, finely chopped

  8. 2 cloves garlic, finely chopped

  9. 1 cup dry white wine

  10. 2 teaspoons finely chopped fresh thyme leaves

  11. 2 teaspoons finely chopped fresh rosemary leaves Freshly ground black pepper

  12. 1/4 cup chopped fresh flat-leaf parsley

  13. 5 piquillo peppers, chopped

  14. 1/2 small red onion, coarsely chopped

  15. 8 cloves roasted garlic, peeled

  16. 1/4 cup aged sherry vinegar

  17. 1 tablespoon honey

  18. 1 tablespoon Dijon mustard Salt and freshly ground black pepper

  19. 1/2 cup canola oil

Instructions Jump to Ingredients ↑

  1. 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. 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 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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