mushrooms and peas rice
(2 ratings)
This is so quick and easy to make. I really like it because I can taste the fresh mushrooms and the peas. No flavor gets lost.
Blue Ribbon Recipe
A simple side dish that will be delicious alongside pork, chicken, or steak. There are bursts of flavor from the peas. Mushrooms add an earthy flavor. Combined with rice, it's a very quick and easy side dish.
— The Test Kitchen
@kitchencrew
(2 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For mushrooms and peas rice
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8 ozfresh mushrooms, cut up
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1 Tbspbutter
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1 cancondensed cream of mushroom soup (10.75 oz.)
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10 3/4 ozmilk (I use 2%)
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1 3/4 cinstant rice
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1 1/2 cfrozen green peas
How To Make mushrooms and peas rice
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1In a large skillet, saute mushrooms in butter. Set aside. -
2Stir the condensed cream of mushroom soup and milk into the skillet until it is blended. At medium heat, bring the mixture to a slow bubble. Turn off the heat.
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3Stir in the instant rice and cover. Let sit for at least 5 minutes.
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4While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
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5When the rice is tender, stir mushrooms and peas into the rice.
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