Cook the rice according to the instructions on the package.
When rice is almost cooked, heat the avocado oil in a saute pan set over medium-high heat. Add the onions, mushrooms, salt and pepper and cook, stirring from time, until the vegetables are soft and golden brown, about 8 to 10 minutes.
Deglaze* the pan with the white wine (or water) then add the rosemary and continue cooking until all the liquid has evaporated.
Add the brown lentils and rice then stir until well combined and heated through.
Remove from heat, stir in parsley and serve without delay.
*Deglaze is just a fancy term to say scrape the bottom of the pan real well until all the bits and pieces have detached and mixed with the hot liquid.