Rosemary and thyme add rich savory flavor to this wild rice side dish. Photo credit: Sydney Kramer from Crepes of Wrath.
15m
PREP TIME
10m
COOK TIME
277
CALORIES
11
INGREDIENTS
Rosemary and thyme add rich savory flavor to this wild rice side dish. Photo credit: Sydney Kramer from Crepes of Wrath.
15m
PREP TIME
10m
COOK TIME
277
CALORIES
11
INGREDIENTS
Ingredients 4 (1 cup) Servings
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 teaspoon McCormick® Whole Rosemary Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Whole Thyme Leaves
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 2 tablespoons white wine
- 1/4 cup dried cranberries
- 2 cups cooked unseasoned wild rice blend
INSTRUCTIONS
- 1 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.
- 2 Stir in rice; cook and stir 1 to 2 minutes or until heated through.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 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.
- 2 Stir in rice; cook and stir 1 to 2 minutes or until heated through.
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