Wild Peas 'n Cherries Sauté

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® Frozen Baby Sweet Peas, cooked and drained
3/4 cup drained cherries
2 tbsp soy sauce
Freshly ground black pepper, to taste
1/2 cup chopped hazelnuts, toasted

In large skillet, sauté celery, onions and mushrooms in butter. Add wild rice, peas, cherries and soy sauce; heat through. Add pepper and hazelnuts.

Recipe compliments of the Minnesota Cultivated Wild Rice Council