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Portobello Wild Rice

Portobello Wild Rice

This is a flavorful holiday side dish that goes well with my recipe for Vegetarian Black-Eyed Peas.

Serves 6-7.


  • 16 oz Portobello mushrooms
  • 2 (6 oz) boxes Uncle Ben’s Long Grain and Wild Rice mix (or similar)
  • 4 c water
  • 4 Tbsp salted butter (divided use)
  • 2 medium sweet onions, coarsely chopped
  • 1/2 c Mirin rice wine
  • 1/4 tsp salt
  • 1/2 c chopped parsley
  • 2 Tbsp sliced green onion tops


  1. Clean the Portobellos with a damp cloth. Cut them in half, then slice each half thickly.
  2. Place the rice, enclosed packets, water, and one tablespoon of the butter in a 4-quart or larger pot. Bring to boil over medium high heat. Reduce heat to lowest setting, cover, and simmer 20 minutes. Remove from heat and leave covered 5 minutes. Uncover.
  3. In a large skillet over medium low heat, melt the remaining 3 tablespoons of butter. Sauté the onions for 8 minutes.
  4. Add sliced Portobellos and sauté another 5 minutes, or until tender.
  5. Add onions and Portobellos to the pot of rice. Add Mirin wine and parsley. Toss all gently, sprinkle with green onion tops, and serve hot.

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