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White & Wild Rosemary Rice with Caramelized Onions and Mushrooms

  • Holiday
  • Vegetarian
  • Vegetarian
  • Stovetop
  • Sides & Stuffing
  • Flavored Grains
  • 30 - 45 MIN
  • Servings
  • Prep
    30–45 min
  • Sweet


About This Dish

Serve your family a dinner that fills them up with the flavors of mushrooms, rosemary and rice. Don’t be surprised if they ask for seconds.


  • 2 boxes UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe 
  •  8 ounces baby portobello mushrooms 
  • 2 tablespoons unsalted butter 
  • 2 tablespoons olive oil 
  • 2 cups thinly sliced onion (2 medium-large onions)
  • 1 tablespoon balsamic vinegar 
  • 1 1/2 teaspoon fresh rosemary, finely minced 
  • Salt and pepper to taste 
  • 1/4 cup finely chopped fresh chives


  1. Cook 2 boxes rice according to package instructions.
  2. Wipe mushrooms with a damp paper towel. Trim stems. Dice mushrooms into 1/4-inch portions. Set aside.
  3. Put tablespoon of 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 balsamic 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.


Amount per serving (6 total)

Calories: 310
Total Fat: 9g 14%
Saturated Fat: 3g 15%
Trans Fat: 0
Sodium: 660mg 28%
Carbohydrates: 50g 17%
Dietary Fiber: 3g 12%
Sugars: 4g
Protein: 8g
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