Harvest rice with vegetables and nuts

Ingredients:

• 8 tablespoons butter
• 1 large onion, chopped
• 240 g mushrooms, sliced
• 1 teaspoon salt or to taste
• 0.5 tsp pepper or to taste
• 0.5 tbsp fresh thyme, chopped
• 3 cloves garlic, crushed
• 0.5 cups white wine
• 1 and 3/4 cups wild and brown rice mixture
• 5 cups chicken broth, lightly salted or unsalted
• 3/4 cup dried cranberries, chopped
• 1 cup frozen peas
• 1 cup toasted almond needles
• 2 tbsp. l. parsley, chopped

Preparation:

1. Melt the butter in a large skillet. Add the onion and sauté for about 2 minutes, until soft and translucent. Add the mushrooms, stir, and sauté until softened, about 3-5 minutes.
2. Add salt, pepper, and fresh thyme. Add the garlic and cook for about 30 seconds.
3. Pour in the wine, bring to a boil, and add the rice. Stir until the liquid is completely absorbed.
4. Pour in the chicken broth, stir, and bring to a boil. Cover the rice, reduce the heat to medium-low, and simmer for about 20 minutes, stirring occasionally, until the rice is almost done.
5. Add the dried cranberries, peas, and half the almonds and continue cooking (covered) for another 5-10 minutes. Taste and season with salt and pepper if needed.
6. Sprinkle the rice with the remaining almonds and parsley.