Wild Rice Pesto Timbales
|Red bell pepper||1 Medium, chopped and divided|
|Water||1 1⁄2 Cup (24 tbs)|
|Brown and wild mushroom||8 Ounce (Uncle Ben's Brand, 1 Box)|
|Prepared pesto sauce||1⁄3 Cup (5.33 tbs)|
|Fresh basil leaves||4|
1 Reserve 1/4 cup bell pepper.
2 In a medium saucepan, combine the remaining bell pepper, water, rice and contents of seasoning packet.
3 Bring to a boil over high heat.
4 Cover and lower the heat.
5 Simmer for 20 minutes.
6 Remove from the heat and allow to stand, covered, for 10 minutes.
7 Stir the pesto sauce into the rice mixture.
8 Over the bottoms of six 6-ounce custard cups, divide the reserved 1/4 cup bell pepper evenly .
9 Evenly divide the rice mixture between the cups, gently pressng it down.
10 Allow to stand for 3 minutes.
11 Onto a dinner plate, numold each custard cup , shaking gently to release the rice.
12 Garnish with fresh basil leaves and serve.