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!!
In a large skillet, saute mushrooms in butter. Set aside.Advertisement
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.
While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
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.