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Rosemary and thyme add rich savory flavor to this wild rice side dish. Photo credit: Sydney Kramer from Crepes of Wrath.
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1 teaspoon McCormick® Rosemary Leaves
1/2 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
2 tablespoons white wine
1/4 cup dried cranberries
2 cups cooked unseasoned wild rice blend
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.
(Amount per serving)