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

Perfect addition to your holiday table: Wild rice

If you're looking to try something different at your holiday table this year, try this wild rice recipe from Master Chef contestant Shari Mukherjee.

(FOX 9) - 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.

Ingredients

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

Preparation

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.