Wild Rice Timbale with Roasted Squash, Thyme Mushrooms and Mild Blue Cheese Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the butternut squash on the tray. Toss with 1 1/2 tablespoons olive oil, half of the fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   While the squash roasts, place the wild rice and brown rice in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 30 to 35 minutes, until the grains are tender and the liquid is absorbed. Let stand covered for 5 minutes.

4. 4

   Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the yellow onion and cook for 5 minutes until softened. Stir in 2 garlic cloves and cook 30 seconds more.

5. 5

   Add the cremini mushrooms, the remaining fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Increase to medium-high heat and sauté for 8 to 10 minutes, until the mushrooms are deeply golden and no excess moisture remains. Set aside.

6. 6

   In a small saucepan, warm the heavy cream over low heat without boiling. Add the mild blue cheese, grated Parmesan, the remaining garlic clove, lemon zest, and 2 teaspoons lemon juice. Stir for 2 to 3 minutes until smooth and creamy. Adjust with a pinch of salt if needed.

7. 7

   Mix the cooked rice with 2 tablespoons of the mild blue cheese cream and half of the chopped fresh parsley. Taste and adjust salt and pepper.

8. 8

   Lightly grease 4 ramekins or small oven-safe cups. Divide the rice mixture among them and press gently to shape the timbales. Place them on a tray and bake for 8 minutes at 200 °C / 400 °F so they hold their shape.

9. 9

   Unmold each timbale onto a plate. Spoon some of the mild blue cheese cream around it, top with the roasted squash and thyme mushrooms, and finish with the toasted walnuts, remaining fresh parsley, and, if desired, a little extra grated Parmesan. Serve hot.