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Description
Rosemary and thyme add rich savory flavor to this wild rice side dish. Photo credit: Sydney Kramer from Crepes of Wrath.
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 cup sliced mushrooms
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tsp. McCormick Rosemary Leaves
- 1/2 tsp. McCormick Sea Salt Grinder
- 1/2 tsp. McCormick Thyme Leaves
- 1/4 tsp. mccormick black pepper, coarse ground
- 2 Tbsp. white wine
- 1/4 cup dried cranberries
- 2 cups wild rice blend (cooked unseasoned)
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Directions
- Heat oil in medium skillet on medium heat. Add mushrooms, celery and onion; cook and stir 5 minutes or until tender. Add rosemary, sea salt, thyme and pepper; cook and stir 30 seconds or until fragrant. Stir in wine and cranberries; cook and stir 2 minutes or until wine has evaporated.
- Stir in rice; cook and stir 1 to 2 minutes or until heated through.
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