Ingredients
2 cups wild rice (uncooked)
1 tablespoon Wesson® Vegetable Oil
1 shallot, chopped fine
2 carrots, peeled and diced
1 cup thinly sliced mushrooms
1 cup white wine (Sauvignon Blanc)
1/2 cup peas, fresh or frozen
1 cup heavy cream
salt and pepper to taste
2 8-oz. packages of Louis Kemp® Crab Delights® Flake Style
1 tablespoon finely chopped parsley

Instructions
Cook wild rice according to package directions, set aside, keep warm. In a heated saucepan, add the oil and saute the chopped shallot and carrots for 2 minutes. Add the mushrooms and cook for 3 more minutes. Add the white wine and reduce by 80%. Add the peas and heavy cream, cook for 3 more minutes. Season with salt and pepper to taste. Add the Louis Kemp Crab Delights, heat for 2 more minutes. Serve the hot rice on a warm plate and pour the sauce on top. Garnish with parsley.

Preparation Time
30 min