Rice Cakes with Mushroom Walnut Ragoût

Cook rice according to package directions. Uncover and cool.

Preheat oven to 350°F. Spray 8-inch square baking pan with cooking spray. Beat egg and egg white in medium bowl until blended. Add rice, grated Parmesan and green onions; mix well. Press into prepared pan with rubber spatula. Cover; refrigerate.

Soak dried mushrooms in boiling water in small bowl 15 to 20 minutes or until soft. Drain, reserving liquid. Chop mushrooms.

Bake rice mixture 20 to 25 minutes or until set.

Meanwhile to prepare ragout, heat oil in large nonstick skillet over medium heat until hot. Add sliced onion and garlic; cook and stir 5 minutes . Add fresh mushrooms, dried mushrooms and oregano; cook and stir 5 minutes or until fresh mushrooms are tender.

Drain tomatoes, reserving 1/4 cup juice. Add tomatoes, reserved juice, reserved mushroom liquid, lemon juice, salt and pepper to skillet. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 15 minutes or until sauce thickens. Stir in walnuts.

Cut rice mixture into 8 rectangles. Top with ragout. Sprinkle with cheese shavings.