Ingredients
- 300 grams dry long-grain & wild rice blend (dry, 1 1/2 cups)
- 60 grams dried cranberries (3/4 cup)
- 3 tablespoons olive oil
- 1 large yellow onion (chopped)
- 1 pound mushrooms (mixed, such as cremini, oyster & shiitake, sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1/2 cup parsley, chopped (fresh flat-leaf)
- 2 tablespoons tarragon, chopped (fresh)
How to Make
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Step 1: Cook the rice blend according to package directions. Fold in the cranberries, cover & let stand for 10 min.
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Step 2: Meanwhile, heat the oil in a lrg skillet over med-high heat. Add the onion & cook, stirring frequently until tender (5-7 min). Add the mushrooms, 1/2 tsp salt & 1/4 tsp pepper. Cook until tender, tossing frequently (6-8 min more).
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Step 3: Add the wine & simmer until evaporated (about 1 min). Stir in the parsley & tarragon.
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Step 4: Add the mushroom mixture to the rice & toss to combine.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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