1. Cook the rice blend according to the package directions. Fold in cranberries, cover and let stand for 10 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender 5-7 minutes. Add the mushrooms, 1/2 tsp salt, 1/4 tsp. pepper and cook, tossing frequently, until tender about 6-8 minutes.
Add the wine and simmer until evaporated, about 1 minute. Stir in parsley and tarragon.
3. Add the mushroom mixture to the rice and toss to combine.
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