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Wild Mushroom and Rosemary Rice



2 green onions finely diced
2 tablespoons Riceland Rice Bran Oil
2 cups thinly sliced mushrooms
1 cup Riceland Extra Long Grain Rice
1/4 cup white wine
2 sprigs fresh rosemary (keep whole)
2 to 2-1/2 cups low sodium chicken broth
2 tablespoons unsalted butter


In a heavy-bottomed 2-quart pot over medium/high heat, saute green onions in oil until translucent. Add mushroms and saute(3 to 5 minutes) stirring occasionally. Add rice and stir to coat with oil. Add wine, rosemary, and enough chicken broth to cover rice. Reduce heat to medium. Continue to add chicken stock a little at a time, stirring constantly until rice is completely cooked and creamy (about 10 to 15 minutes). Remove from heat, stir in butter, cover and let stand for 5 minutes. Remove rosemary sprigs. Serve with fish, poultry, red meat, or pork. Serves 4.