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1 3⁄4cupsbeef or vegetable broth
2large cloves, finely minced
1 1⁄2cupsyellow onions, thinly sliced
1cupsfresh exotic mushrooms, coarsely chopped*
1⁄4cupscrumbled gorgonzola cheese
1⁄4cupstorn fresh sage leaves
*Can substitute 1 cup loosely packed dry mushrooms. Pour 1 cup boiling beef or vegetable stock over them to rehydrate. Reserve the strained broth and use as cooking liquid for the rice for a heartier mushroom flavor.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 15g||19%|
|Saturated Fat: 3g|
|Total Carbohydrate: 40g||15%|
|Dietary Fiber: 4g||14%|
- In a medium saucepan bring broth, garlic and Lundberg Brown Basmati and Wild Rice to a boil. Cover, reduce heat to a low simmer and cook for 35 minutes.
- In a sauté pan, heat the oil to medium high; add the onions. Once the onions are coated in oil and starting to become translucent, add the salt. This will help them release some of the water and help with caramelizing the onions. Adjust the temperature of the pan watching to not to burn the onions. Add the mushrooms after the onions are a golden brown. Cook the mushrooms until most of the moisture is cooked out.
- Remove onions and mushroom from heat, and add to the rice. Add the gorgonzola and stir well to melt the cheese. Add salt and pepper to taste. Generously garnish with the sage and walnuts. Serve immediately.
- For a vegan option, use vegetable stock instead of beef and use your favorite strong flavored non-dairy cheese.