Fold in the cranberries, cover, and let stand for 10 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes.
Photo: Gentl + Hyers
Add the wine and simmer until evaporated, about 1 minute.
Stir in the parsley and tarragon.
Add the mushroom mixture to the rice and toss to combine.
2,000 calories a day is used for general nutrition advice.
