Herbed Mushroom Rice with Peas

Our bright Sauvignon Blanc is the perfect accompaniment for this combination of herbal pesto, savory shrimp, and acidic cherry tomatoes. Feel free to add any of your garden’s or farmer’s market vegetables to this. Green beans, zucchini, and yellow squash would all be wonderful additions.

Ingredients

• 16 oz sliced mushrooms
• 1 cup white rice
• 1 cup diced tomatoes
• 1/2 cup diced onion
• 1/2 tsp dried thyme, or 1 sprig fresh thyme
• 1/2 tsp rosemary, or 1 spring fresh rosemary
• 1 cup chicken broth
• 1/2 cup red wine
• 2 tsp salt
• 1/4 tsp pepper
• 1 cup peas
• 4 oz butter
• 1/2 cup grated parmesan cheese

Directions

1. In a large skillet, heat olive oil on med-high heat. Add the mushrooms and sauté until golden brown.
2. Turn the heat to low, then add the rice to the pan stirring constantly for 2 minutes until lightly toasted.
3. Add tomatoes, onion, thyme, rosemary, salt, and pepper. Turn the heat back up to medium and stir until the onions are almost translucent.
4. Add chicken broth and red wine to the skillet. Mix well and turn the heat to high until the mixture starts to boil.
5. Turn the heat to low and cover the skillet. Simmer for 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
6. Once the rice is fully cooked, stir in the peas and the butter.
7. Serve with freshly grated parmesan.