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Tuscan-Style Brown Rice with Mushrooms and Sage

  • Vegetarian
  • Vegetarian
  • Stovetop
  • Sides & Stuffing
  • Brown
  • 15 - 30 MIN
  • Servings
  • Prep
    15–30 minutes
  • Hearty


About This Dish

From the Tuscany region of Italy to your dinner table, this flavorful dish will satisfy your family thanks to its use of mushrooms and Parmigiano Reggiano cheese.


  • 3 tablespoons extra virgin olive oil 
  • 1/2 medium red onion, finely chopped 
  • 4 fresh sage leaves 
  • 1/2 pound fresh shiitake mushrooms 
  • 1/2 pound fresh Portobello mushrooms 
  • 1 cup uncooked UNCLE BEN’S® Instant Brown Rice  
  • 1-3/4 cups low-sodium chicken or vegetable stock or broth 
  • 1/4 cup freshly grated Parmigiano Reggiano   


  1. Heat 3 tablespoons extra-virgin olive oil in a heavy-bottomed 12- to 14-inch pan with tight-fitting lid over medium heat. Sauté onion and sage leaves until onion is 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 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.


Amount per serving (6 total)

Calories: 220
Total Fat: 8g 12%
Saturated Fat: 1.5g 8%
Trans Fat: 0
Sodium: 250mg 10%
Carbohydrates: 29g 10
Dietary Fiber: 3g 12%
Sugars: 2g
Protein: 7g
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