8 medium-sized portobello caps
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
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
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