Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette

Name: Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 31 grams sliced almonds, toasted; 8 servings Freshly ground black pepper; 112 milliliters canola oil; 720 milliliters chicken stock, plus 1/2 cup; 1 Tbsp Dijon mustard; 240 milliliters dry white wine; 15 grams chopped fresh flat-leaf parsley; 2 teaspoons finely chopped fresh rosemary leaves; 2 teaspoons finely chopped fresh thyme leaves; 2 cloves garlic, finely chopped; 1 Tbsp honey; 2 Tbsps olive oil; 8 servings Olive oil; 1 Spanish onion, finely chopped; 5 piquillo peppers, chopped; 8 mediums portobello caps; 1 smalls red onion, coarsely chopped; 8 cloves roasted garlic, peeled; 8 servings Salt; 8 servings Salt and pepper; 8 servings Salt and freshly ground black pepper; 60 milliliters aged sherry vinegar; 473 milliliters water; 240 grams wild rice

If you have about 2 hours and 20 minutes to spend in the kitchen, Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette might be an excellent gluten free, dairy free, and lacto ovo vegetarian recipe to try. This hor d'oeuvre has 415 calories, 10g of protein, and 24g of fat per serving. This recipe serves 8. The Fourth Of July will be even more special with this recipe. This recipe from Foodnetwork requires garlic, olive oil, honey, and wine. If you like this recipe, take a look at these similar recipes: Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette, Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette, and Green Olives Filled with Piquillo Pepper and Anchovy.

Instructions

Watch how to make this recipe.

Heat grill to high.

Equipment you will use

Grill

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.

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Salt And Pepper

Vinaigrette

Mushrooms

Wild Rice

Piquillo Pepper

Almonds

Cooking Oil

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Grill

Place wild rice in a colander and rinse well with cold water.

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Wild Rice

Water

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Colander

Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil.

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Stock

Water

Salt

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Sauce Pan

Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours.

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Grains

Rice

Drain well.

Heat oil in a large saute pan over high heat.

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Cooking Oil

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Frying Pan

Add the onion and cook until soft.

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Onion

Add the garlic and cook for 1 minute.

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Garlic

Add the wine and cook until reduced by half.

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Wine

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.

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Cooked Wild Rice

Salt And Pepper

Rosemary

Stock

Thyme

Remove from the heat and fold in the parsley.

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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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Salt And Pepper

Mustard

Peppers

Vinegar

Garlic

Honey

Onion

Cooking Oil

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Blender

Equipment

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "