Wild rice is not a rice in the strictest sense but is more a grass grown in North America. Although little on the expensive side , it is highly nutritious containing all the essential 8 amino acids along with providing sufficient fibre. They make good stuffings which is evident in the recipe below. For more information on wild rice refer here and here

Recently during my shopping expedition(!!), a magazine titled ‘vegetarian cooking’ ( or something like that) caught my attention and I got a moment to flip through the page while in the payment counter. I came across this recipe and although , I dint have time to see the ingredients properly, I assumed few and made it at home the next day!

It tasted del.ici.ous and the best part was, that along with some soup turned out to be more of a main course than an appetizer that I imagined it to be.Healthy and tasty and not much of a prep time involved. The job is more for stove top or M/W and Oven!

Method

1. Preheat oven to 450F. Grease a baking sheet with PAM Butter spray. Heat a large skillet, add 1 tbsp olive oil, saute onions and garlic for a min till soft.

2.Add button mushrooms,tomatoes, salt and cook till all the water is evaporated. Add the cooked wild rice and stir for another 3-4 min. Remove from heat and add the cheese chunks and mix well.

3.Fill each portbello with the rice mixture, season with pepper and sprinkle with bread crumbs. Place it in the greased baking sheet and bake it for 30-35min or until mushrooms are cooked through and crums are golden.

Good appetizer and also a main course. This servs 4-5 ppl.

Note : 1 cup of wild rice takes about 3 -4 cups of water and 40-50min to cook. You can cut down the cooking time by soaking the rice for one hour or so. Cooking longer makes it very chewy and tender and goes well with this recipe.

This is my entry to JFI – Onions Event by Radhika

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