Mushrooms and Peas Rice I saw this saucy rice, mushroom, and pea dish in the frozen food section of the local grocery store and decided that I could make it better. I did!!
Ingredients
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
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In a large skillet, saute mushrooms in butter. Set aside.
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Warm condensed cream of mushroom soup and milk. When it comes to a slow bubble, add instant rice and cover. Let sit for at least 5 minutes.
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While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
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When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.
Per Serving: 269 calories; protein 9.2g; carbohydrates 41.2g; fat 7.5g; cholesterol 11.4mg; sodium 492.6mg.