Brown Rice and Mushroom Timbales

Description

Serve with chicken. Makes 6 servings.

Ingredients

• 2 tablespoons butter or margarine
• 1 cup sliced carrots
• 2 cups sliced fresh mushrooms
• ¾ cup sliced green onions
• 2 cups cooked brown rice
• ⅔ cup chopped pecans
• ½ cup chopped fresh parsley
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• salt and ground black pepper to taste
• 1⅓ cups low-fat milk
• 3 eggs, beaten
• 1 teaspoon Worcestershire sauce
• vegetable cooking spray
• cooked chicken (optional)

Directions

1. Melt butter in large skillet over medium-high heat until hot.
2. Add carrots; cook and stir 3 minutes.
3. Add mushrooms and onions; cook and stir 2 minutes more.
4. Combine rice, pecans, parsley and vegetables in large bowl.
5. Combine cheese, milk, eggs, Worcestershire, salt and pepper in small bowl; stir into rice mixture.
6. Divide mixture evenly into 6 ovenproof molds, custard cups or large muffin tins coated with cooking spray.
7. Bake at 350 °F for 25 to 30 minutes or until set.