Tools: Strainer, small saucepot with a lid, large frying pan, sheet pan
Tips: Read the entire recipe first then chop all of the vegetables
1 to 2 T olive oil
1/2 cup wild or brown rice
1 to 2 shallots
1/4 pound cremini mushrooms
2 Portobello mushrooms
6 oz. baby spinach
2 1/2 oz crumbled goat cheese
3 oz. chickpeas
Fresh flat-leaf parsley
2 t sherry vinegar
Freshly ground black pepper
Prep & Cook:
Heat the oven to 400° Rinse the chickpeas. Strip the parsley leaves from the stems; coarsely chop the leaves.
In a pot, combine the rice with 1-1/4 cups salted water and 1T oil. Bring to a boil, then reduce to a simmer, cover, and cook until the rice is tender, 25 to 30 minutes. Remove from the heat; gently stir in the chickpeas, cover, and let stand for another 10 minutes. Fold in the parsley and vinegar and season to taste with salt and pepper. While the rice cooks, prepare the stuffing.
Peel and finely chop the shallot. Finely chop the cremini mushrooms. Carefully remove the stems from the Portobello’s and chop them. Using a spoon, remove the gills from the caps. In a pan over medium-high heat, warm 1 to 2 T oil until hot but not smoking. Add the shallots, until the mushrooms begin to soften, 4 to 5 minutes. Add the spinach and cook, stirring occasionally, until the leaves are wilted and most of the liquid has evaporated, 4 to 5 minutes longer. Remove from the heat and season to taste with more salt and pepper if needed.
Spoon the stuffing into the cleaned Portobello caps and top with the goat cheese. Transfer the caps to a sheet pan and bake until the portobellos are tender approximately 15 to 20 minutes.
Transfer the Portobello’s to individual plates and serve with the rice alongside.
This is a vegetarian, gluten-free dish
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