Vegetables: Wild Rice and Mushroom Pilaf Serves 8

3 T unsalted butter
1 small onion, finely chopped
Kosher salt and black pepper
2 cups wild rice blend
3-4 cups low-sodium chicken broth
2 T olive oil
3/4 pound mixed mushrooms (button, cremini, shitake) sliced
1/4 cup dry white wine
2 T chopped fresh chives

Heat 1 T butter in large saucepan over med heat.  Add onion and 3/4 t salt and cook, stirring often, until softened, 3-5 mins.  Add rice and cook, stirring, for 30 seconds.  Proceed to cook rice according to package directions, replacing water (if specified) with equivalent amount of chicken broth.
Meanwhile, heat oil in large skillet over med-high heat.  Add mushrooms, 1/2 t salt, 1/4 t pepper.  Cook, stirring occasionally, until browned, 6-8 mins.  Add wine and cook, scrapping up the brown bits, until evaporated, 1-2 mins.  Fluff rice and fold in mushrooms, chives, remaining 2 T butter.
NOTE: Pilaf can be made up to 2 days in advance;  refrigerate, covered.  REheat to serve.