Cooking With Chef Hermann: Wild Rice Mushroom Pilaf With Cranberries

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Wild Rice and Mushroom Pilaf with Cranberries

1 ½ C Wild Rice Blend

¾ C Cranberries

3 TB Olive Oil

1 large onion, diced fine

1 pound mixed mushrooms, sliced

Salt and pepper

½ C dry white wine

½ C Parsley

2 TB fresh tarragon

Cook rice according to directions.  Add the cranberries and set aside.

Heat oil in skillet, add the onions and cook until tender.  Add the mushrooms, salt and pepper and cook until tender.  Add the wine and simmer until the wine has evaporated.  Stir in the parsley and tarragon.  Fold the mushrooms into the rice and cranberry mixture and serve.