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    White & Wild Rosemary Rice with Caramelized Onions and Mushrooms Recipe

    • Vegetarian
    • Vegetarian
    • Stovetop
    • 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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