Ingredients Jump to Instructions ↓

  1. 8 medium-sized portobello caps

  2. Olive oil

  3. Salt and pepper

  4. Wild Rice Pilaf, recipe follows

  5. Piquillo Pepper Vinaigrette, recipe follows

  6. 1/3 cup sliced almonds, toasted

  7. 1 1/2 cups wild rice

  8. 3 cups chicken stock, plus

  9. 1/2 cup

  10. 2 cups water

  11. Salt

  12. 2 tablespoons olive oil

  13. 1 Spanish onion, finely chopped

  14. 2 cloves garlic, finely chopped

  15. 1 cup dry white wine

  16. 2 teaspoons finely chopped fresh thyme leaves

  17. 2 teaspoons finely chopped fresh rosemary leaves

  18. Freshly ground black pepper

  19. 1/4 cup chopped fresh flat-leaf parsley

  20. 5 piquillo peppers, chopped

  21. 1/2 small red onion, coarsely chopped

  22. 8 cloves roasted garlic, peeled

  23. 1/4 cup aged sherry vinegar

  24. 1 tablespoon honey

  25. 1 tablespoon Dijon mustard

  26. Salt and freshly ground black pepper

  27. 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.

  2. 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.

  3. 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.

  4. 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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