YIELD Makes 4 servings
INGREDIENTS
2/3 cup arborio rice Nonstick cooking spray 1 egg 1 egg white 1/2 cup grated Parmesan cheese 3 tablespoons minced green onions 1 ounce dried porcini mushrooms 1 cup boiling water 1 tablespoon olive oil 1 medium onion, sliced 2 cloves garlic, minced 8 ounces button mushrooms, sliced 1 teaspoon dried oregano 1 can (14-1/2 ounces) tomato wedges, undrained 2 teaspoons lemon juice 1/4 teaspoon salt 1/2 teaspoon black pepper 1/3 cup chopped toasted walnuts* Asiago or Parmesan cheese shavings *To toast walnuts, spread them in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until brown, stirring twice.PREPARATION:
- Cook rice according to package directions. Uncover and cool.
- Preheat oven to 350°F. Spray 8-inch square baking pan with cooking spray. Beat egg and egg white in medium bowl until blended. Add rice, grated Parmesan and green onions; mix well. Press into prepared pan with rubber spatula. Cover; refrigerate.
- Soak dried mushrooms in boiling water in small bowl 15 to 20 minutes or until soft. Drain, reserving liquid. Chop mushrooms.
- Bake rice mixture 20 to 25 minutes or until set.
- Meanwhile to prepare ragout, heat oil in large nonstick skillet over medium heat until hot. Add sliced onion and garlic; cook and stir 5 minutes. Add fresh mushrooms, dried mushrooms and oregano; cook and stir 5 minutes or until fresh mushrooms are tender.
- Drain tomatoes, reserving 1/4 cup juice. Add tomatoes, reserved juice, reserved mushroom liquid, lemon juice, salt and pepper to skillet. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 15 minutes or until sauce thickens. Stir in walnuts.
- Cut rice mixture into 8 rectangles. Top with ragout. Sprinkle with cheese shavings.