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Brown Rice and Mushroom Timbales

2 tablespoons butter or margarine
1 cup sliced carrots
2 cups sliced fresh mushrooms
3/4 cup sliced green onions
2 cups cooked brown rice
2/3 cup chopped pecans
1/2 cup chopped fresh parsley
1 cup (4 ounces) shredded sharp Cheddar cheese
Salt and ground black pepper to taste
1 1/3 cups low-fat milk
3 large eggs, beaten
1 teaspoon Worcestershire sauce
Vegetable cooking spray

1. Melt butter in large skillet over medium-high heat until hot. Add carrots; cook and stir 3 minutes. Add mushrooms and onions; cook and stir 2 minutes more.
2. Combine rice, pecans, parsley and vegetables in large bowl.
3. Combine cheese, salt, pepper, milk, eggs and Worcestershire in small bowl; stir into rice mixture.
4. Divide mixture evenly into 6 ovenproof molds, custard cups or large muffin tins coated with cooking spray.
5. Bake at 350 degrees F. 25 to 30 minutes or until set.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.