Wild Rice and Mushroom Pilaf with Cranberries

By bdeedman

Ingredients

• 1 1/2 * 1 1/2 cups long-grain and wild rice blend
• 3/4 * 3/4 cup dried cranberries
• 3 * 3 tablespoons olive oil
• 1 * 1 large onion, chopped
• 1 * 1 pound mixed mushrooms (such as cremini, oyster, and shiitake), sliced
• * kosher salt and black pepper
• 1/2 * 1/2 cup dry white wine
• 1/2 * 1/2 cup chopped fresh flat-leaf parsley
• 2 * 2 tablespoons chopped fresh tarragon

Preparation

Step 1

1. Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until tender, 6 to 8 minutes more. Add the wine and simmer until evaporated, about 1 minute. Stir in the parsley and tarragon.
3. Add the mushroom mixture to the rice and toss to combine.