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UNCLE BEN’S® TUSCAN STYLE BROWN RICE WITH MUSHROOMS AND SAGE

Serves: 6

Prep Time: 30
Meal Occasion: Main Dish, Dinner
Cuisine Type: Italian

Ingredients

1	cup UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice (uncooked)
1/2	lb. chopped walnuts
1/2	lb. toasted hazelnuts
1/2	medium extra-virgin olive oil
1/4	cup Parmigiano Reggiano (freshly grated)
4	fresh sage leaves
4	Tbsp. virgin olive oil
1 3/4	cups chicken stock (or broth)

Instructions

1. In a heavy bottom 12- to 14-inch pan with tight fitting lid over medium heat, place chopped onion and sage leaves in 4 tablespoons virgin olive oil and sauté until translucent but not browned.
2. Add mushrooms and sauté until lightly browned but not fully cooked, about 3 minutes.
3. Add rice and stir over MEDIUM heat to coat thoroughly. Add chicken stock/broth and bring to a boil.
4. Lower heat to simmer, cover and cook 12 minutes. Remove lid, add Parmigiano Reggiano and stir until well blended. Allow to rest 1 minute.  
5. Season with salt and pepper and serve immediately.