Ingredients

• 1

  cup
  Organic Brown Basmati Rice suggested substitutions
• 1 ³⁄₄

  cups
  beef or vegetable broth
• 2
  large cloves, finely minced
• 1 ¹⁄₂

  cups
  yellow onions, thinly sliced
• 1

  tsp
  salt
• 1

  cups
  fresh exotic mushrooms, coarsely chopped*
• 2

  tbsp
  olive oil
• ¹⁄₄

  cups
  crumbled gorgonzola cheese
• ¹⁄₄

  cups
  torn fresh sage leaves
• ¹⁄₄

  cups
  toasted walnuts
• *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.

Instructions

1. In a medium saucepan bring broth, garlic and Lundberg Organic Brown Basmati Rice to a boil. Cover, reduce heat to a low simmer and cook for 40 minutes.
2. 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.
3. 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.
4. For a vegan option, use vegetable stock instead of beef and use your favorite strong flavored non-dairy cheese.