Rice and Peas

8 ingredients
7 steps

Ingredients

  • 8 ounces mixed mushrooms
  • 2 tablespoons butter
  • fresh ground black pepper
  • 12 teaspoon dried thyme
  • 2 cups chicken stock or 2 cups vegetable stock
  • 12 teaspoon salt, optional depending on how salty stock is (optional)
  • 1 cup converted rice
  • 1 cup thawed frozen peas (put peas in a small seive and run warm water over them, drain on a paper towel)

Directions

  1. 1
    Saute the mushrooms in butter until golden.
  2. 2
    Season with pepper and thyme.
  3. 3
    Set aside.
  4. 4
    Bring stock to a boil and add rice.
  5. 5
    Cover and simmer on low for 20 minutes.
  6. 6
    Add peas and mushrooms.
  7. 7
    Warm through and check for seasoning.

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