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: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters sliced almonds, toasted; 8 servings Freshly ground black pepper; 118 milliliters canola oil; 710 milliliters chicken stock, plus 1/2 cup; 1 Tbsp Dijon mustard; 237 milliliters dry white wine; 59 milliliters 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; 59 milliliters aged sherry vinegar; 473 milliliters water; 355 milliliters wild rice

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette requires roughly 22 minutes from start to finish. This recipe serves 8. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 526 calories, 10g of protein, and 36g of fat per serving. A mixture of almonds, onion, rice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for The Fourth Of July.

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