Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette

Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette
26 Ingredients
  • 8 medium-sized portobello caps
  • Olive oil
  • Salt and pepper
  • Wild Rice Pilaf, recipe follows
  • Piquillo Pepper Vinaigrette, recipe follows
  • 1/3 cup sliced almonds, toasted
  • 1 1/2 cups wild rice
  • 3 cups chicken stock, plus 1/2 cup
  • 2 cups water
  • Salt
  • 2 tablespoons olive oil
  • 1 Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons finely chopped fresh rosemary leaves
  • Freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 5 piquillo peppers, chopped
  • 1/2 small red onion, coarsely chopped
  • 8 cloves roasted garlic, peeled
  • 1/4 cup aged sherry vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1/2 cup canola oil
Nutrition
467
23% daily value
8 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

42% 27

Saturated

15% 3

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 6

Carbs

14% 43

Carbs (net)

- 36

Fiber

28% 7

Sugars

- 10

Sugars, added

- 2

Protein

25% 12

Cholesterol

1% 3

Sodium

43% 1044

Calcium

7% 69

Magnesium

24% 102

Potassium

19% 899

Iron

13% 2

Zinc

26% 3

Phosphorus

48% 333

Vitamin A

3% 24

Vitamin C

71% 64

Thiamin (B1)

17% 0

Riboflavin (B2)

46% 1

Niacin (B3)

60% 10

Vitamin B6

43% 1

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

79% 12

Vitamin E

35% 5

Vitamin K

49% 59

Sugar alcohols

- 0

Water

- 360
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