4 cups cooked wild-rice pilaf (such as Uncle Ben's Wild Blend or Lundberg's Wehani Rice Pilaf)
How to Make It
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and rosemary; sauté 12 minutes or until browned. Stir in red pepper; remove from pan.
Heat 1 1/2 teaspoons oil in skillet over medium heat. Add portobello mushrooms; sauté 5 minutes. Add to onion mixture. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add button mushrooms; sauté 5 minutes. Return onion mixture to pan. Stir in 1 cup water and next 4 ingredients (water through garlic), and simmer 15 minutes. Stir in parsley, salt, and black pepper. Seve with rice.