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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is how I make rice and peas. It is a nice side dish. Very easy and quick. Ingredients:
8 ounces mixed mushrooms |
2 tablespoons butter |
fresh ground black pepper |
1/2 teaspoon dried thyme |
2 cups chicken stock or 2 cups vegetable stock |
1/2 teaspoon salt, optional depending on how salty stock is (optional) |
1 cup converted rice |
1 cup thawed frozen peas (put peas in a small seive and run warm water over them, drain on a paper towel) |
Directions:
1. Saute the mushrooms in butter until golden.
2. Season with pepper and thyme. Set aside.
3. Bring stock to a boil and add rice.
4. Cover and simmer on low for 20 minutes.
5. Add peas and mushrooms.
6. Warm through and check for seasoning.
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