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 |
