Wild Peas and Cherries Saute (mushrooms, wild rice, peas, dried cherries, hazelnuts)

3/4 cup thinly sliced celery
1 medium onion, thinly sliced
1 cup sliced fresh mushrooms
6 tbsp butter
4 cups cooked wild rice
1 pkg (9 oz) Green Giant LeSueur Frozen Baby Sweet Peas, cooked and drained
3/4 cup dried cherries
2 tbsp soy sauce
freshly ground black pepper, to taste
1/2 cup chopped hazelnuts, toasted

In large skillet, saute celery, onions and mushrooms in butter.

Add wild rice, peas, cherries and soy sauce; heat through. Add pepper and hazelnuts.

Servings: 6
Source: Minnesota Cultivated Wild Rice Council