uncooked long grain and wild rice blend
shallot, finely chopped
chopped cremini mushrooms
( about 1/2 pound)
fresh parsley, chopped
fresh ground black pepper
- Cook rice according to package directions, omiting salt and fat. Stir in sherry and salt; cover and keep warm.
- Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; saute 2 minutes.
- Add mushrooms and saute 4 minutes.
- Stir in rice mixture, parsley and pepper.