PORTOBELLO MUSHROOMS AND PARMESAN RICE TIMBALES

"This is what I call "company food." It looks elegant, tastes delicious, and can be prepared quickly."

2 cups uncooked basmati rice
1 cup (4 ounces) freshly grated Parmesan cheese
Zest of 1 small lemon
2 1/2 teaspoons salt, divided use
1 1/2 teaspoon freshly ground black pepper, divided use
4 portobello mushrooms (about 8 ounces each), stems removed, wiped clean
2 tablespoons olive oil, divided use
1/8 teaspoon cayenne pepper
4 large tomatoes, cut into 1/2-inch-thick slices
1 teaspoon sugar
1 (15 ounces) can black-eyed peas, rinsed and drained
1 tablespoon salsa
8 leaves fresh basil, torn (for garnish)

Prepare the rice according to package directions.

Combine the cooked rice, cheese, lemon zest, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper in a medium bowl.

Place a piece of waxed paper inside each of 8 ramekins or glass juice tumblers with the paper slightly overlapping the edges to ease removal of the timbales. Pack the rice mixture firmly into the ramekins, pressing in as much as you can. Set aside.

Slice mushrooms at an angle into pieces that are 1/2-inch thick. Brush slices with 1 tablespoon of the oil.

Heat the remaining 1 tablespoon oil in a heavy pan or cast-iron skillet or grill pan over high heat until hot but not smoking. Working in batches, add the mushroom slices and sear for 4 to 5 minutes. Turn slices over and sear the other side for 3 to 4 minutes. Allow 1 minute between batches so that the skillet or pan can heat back up. Repeat to cook the remaining mushroom slices.

Remove mushroom slices to a plate and sprinkle with cayenne pepper, 1/2 teaspoon of the remaining salt, and 1/2 teaspoon of the remaining black pepper. Set aside.

Working in batches, add the tomato slices to the skillet and sear for 2 to 3 minutes. Turn the slices over and sear the other side for 2 to 3 minutes. Remove the tomato slices to a plate. Sprinkle with 1/2 teaspoon of the sugar, 1/2 teaspoon of the remaining salt, and the remaining 1/2 teaspoon black pepper. Set aside.

Heat the black-eyed peas in a pot over medium heat. Stir in the salsa, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon sugar. Place black-eyed peas in a food processor or blender. Leave the feed tube open on the food processor or the top slightly off the blender to allow air in and prevent overflow. Puree until smooth. Set aside.

TO SERVE:
Unmold timbales onto the center of a serving plate. Remove the waxed paper and discard. Place alternating slices of the mushrooms and tomatoes around the rice timbales. Spoon the black-eyed pea puree around the edge of the vegetables. Sprinkle with the basil leaves.

Servings: 8
Adapted from source: The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean by Angela Shelf Medearis