Harvest Rice

Harvest Rice 8 tbsp butter unsalted 1 large onion chopped 8 oz mushrooms chopped 1 tsp salt or to taste 1/2 tsp pepper or to taste 1/2 tbsp fresh thyme chopped 3 cloves garlic minced 1/2 cup white wine 1 3/4 cups brown and wild rice mix 5 cups chicken broth low sodium or no sodium 3/4 cup craisins chopped 1 cup peas frozen 1 cup almonds slivered and toasted 2 tbsp parsley chopped Melt butter in a large pan. Add the onion and saute for about 2 minutes until the onion softens and becomes translucent. Add the mushrooms, stir and cook until the mushrooms cook down and are soft, about 3 to 5 minutes. Stir in the salt, pepper and fresh thyme. Stir in the garlic and cook for about 30 seconds. Pour in the wine, let it come to a boil, and add in the rice. Stir until all the liquid is absorbed. Pour in the chicken broth, stir, and bring to a boil. Cover the rice, lower the heat to medium-low, and cook for about 20 minutes, stirring occasionally until rice is almost cooked. Add the craisins, peas, half of the almonds and continue to cook (covered) for another 5 or 10 minutes. At this time you can also taste for seasoning and adjust with salt and pepper as necessary. Garnish with remaining almonds and parsley