1 Tbsp olive oil

1/4 cup onions, diced

1 tsp garlic, chopped

1/2 cup corn kernels

1 cup mushrooms, sliced

1 cup tomato concasse

1 cup lima beans

1 cup wild rice, cooked

1/4 cup vegetable stock

3 scallions, sliced thin

1/2 Tbsp fresh tarragon

1/2 tsp Kosher salt

1/4 tsp pepper

1. Cook wild rice according to manufacturer's instructions
2. Heat oil in a sauté pan and sauté onions, garlic and corn until tender
3. Add the rest of ingredients. Heat thoroughly

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