Wild Mushroom And Rice Timbales - cooking recipe

Ingredients

1/2 cup dried porcini mushrooms, chopped
1 cup boiling water
1 1/2 cups water
3/4 cup brown rice, blend (such as Lundberg)
1/2 teaspoon salt, divided
4 teaspoons olive oil, divided
1/2 cup diced red onion
1 1/2 cups coarsely chopped portabella mushroom caps (about 1 cap)
1 (8 ounce) package button mushrooms, sliced
1/2 cup frozen green pea, thawed and cooked according to pkg directions
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup grated parmesan cheese
1/4 teaspoon fresh ground black pepper
cooking spray
slivered almonds, toasted, garnish (optional)
fresh thyme leave, garnish (optional)
fresh chives, chopped, garnish (optional)

Preparation

Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
Let stand 20 minutes or until soft.
Drain mushrooms in a sieve over a bowl, reserving liquid.
Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
Cover reduce heat, and simmer 50 minutes or until rice is tender.
While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add onion, saute 2 minutes.
Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
Remove rice from heat; stir in mushroom mixture, cheese and pepper.
Coat 4 timbales or ramekins with cooking spray.
Pack about 1 cup rice mixture into each timbale; invert onto plates.
Garnish with thyme or chives or/& almonds.