Recipe: Wild rice is the perfect dish for your holiday table

Master Chef contestant Shari Mukherjee has a dish that would be a perfect addition to your holiday table! It’s a great side for both meat and fish/seafood--and so quick to make. 


  • 2 cups cooked hand-harvested Minnesota/Canada Lake or River Wild Rice 
  • 1 tbsp cooking oil [I like grapeseed] or butter [if you want to get fancy--use a herb compound butter!]
  • 1 large shallot, finely diced
  • 1 celery stalk, finely diced
  • 8 oz. mushrooms--shiitake, if you can find them, sliced
  • ⅓ c. dried cranberries or dried cherries [chop the cherries if they’re large]
  • ¼ tsp. dried tarragon, crushed or about 1 tsp. fresh chopped tarragon
  • ¾ c. frozen peas
  • ¼ c. toasted nuts [almonds, hazelnuts, walnuts--whichever you prefer]
  • Kosher salt, to taste


  • Heat a fry pan/cast iron pan over med-high heat. Add oil or butter. Then toss in the shallots, celery, mushrooms and dried tarragon. Season with a little salt (about a ½ tsp.) 
  • Saute the shallots, celery and mushrooms until tender. The mushrooms should begin to brown a bit.
  • Add the toasted nuts [reserving a couple tbsp. for garnish] and dried cranberries or cherries to the pan. Fry for a minute or so--being careful that they don’t burn.
  • Add the cooked rice and peas. Mix thoroughly. 
  • Remove from heat and serve garnished with additional chopped, toasted nuts.