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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A big way to spice up peas! I like them with a nice steak off the BBQ! Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 teaspoon chicken bouillon |
2 tablespoons water |
1/2 cup mixed mushrooms, sliced |
1 cup celery, sliced diagonally |
1/2 teaspoon dill (dried) |
1/4 teaspoon curry powder |
2 cups peas |
3/4 cup water chestnut, sliced |
2 tablespoons red bell peppers, chopped |
Directions:
1. In a large skillet over medium heat, melt butter then stir in bouillon powder, water, mushrooms, celery, dill and curry. Cook for about 6 minutes or until veggies are almost tender.
2. Stir in peas - cook uncovered for 2 minutes, then add water chestnuts and pepper, stirring occasionally for about 1 minute or until heated through.
3. Serve immediately!
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