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Uncle Ben’s® White-and-Wild Rosemary Rice with Caramelized Onions and Mushrooms

Serves: 6

Prep Time: 40
Meal Occasion: Dinner
Cuisine Type: American

Ingredients

2	boxes UNCLE BEN’S® Long Grain & Wild Rice Original Recipe (6-ounce)
2	cups onion (or 2 medium-large onions), thinly sliced
1 1/2	tsp. fresh rosemary finely minced
1/4	cup fresh chives finely chopped
2	Tbsp. unsalted butter
2	Tbsp. olive oil
8	ozs. baby Portobello mushrooms
4 1/4	cups water
	salt to taste
	pepper to taste
1	Tbsp. Balsamic vinegar

Instructions

1. Wipe mushrooms with a damp paper towel. Trim stems. Cut mushrooms into ¼-inch dice. Set aside.
2. Put rice and seasoning packets in a 4-quart saucepan. Add water. Bring to a boil; lower heat to simmer and cover. Cook 25 minutes, stirring once or twice.
3. Put tablespoon butter and olive oil in a 12-inch skillet. Heat over high heat until butter melts; add sliced onions. Cook over medium-high heat for 15 minutes, stirring often, until onions are soft and dark brown. Add vinegar and cook 1 minute. Add mushrooms and rosemary. Cook for 10 minutes, stirring often, until mushrooms soften.
4. Remove cooked rice from heat; stir in mushroom mixture. Add salt and pepper to taste. Transfer to bowl and scatter chives on top. Serve immediately.