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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This sounds simple and good. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 teaspoon chicken bouillon powder |
2 tablespoons water |
1 1/2 cups mushrooms, sliced |
1 cup celery, sliced diagonally |
1/2 teaspoon dried dill weed |
1/4 teaspoon curry powder |
1 (350 g) package frozen peas |
3/4 cup water chestnut, sliced |
2 tablespoons pimentos or 2 tablespoons red peppers, chopped |
Directions:
1. In a large skillet on medium heat, melt butter or margarine; stir in chicken bouillon powder, water, mushrooms, celery, and seasonings; cook for about 6 minutes, or until vegetables are almost tender.
2. Stir in peas; cook, covered, for 2 minutes.
3. Add water chestnuts and pimento, if using.
4. Cook for about 1 minute or until heated through; stir occasionally.
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