Mushrooms and Peas Rice Chef John's Recipe
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| 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 :
- 8 ounces fresh mushrooms, sliced
- 1 tablespoon butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 10 3/4 fluid ounces milk
- 1 3/4 cups instant rice
- 1 1/2 cups frozen green peas
Instructions :
| Prep : 10M | Cook : 5M | Ready in : 25M |
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- In a large skillet, saute mushrooms in butter. Set aside.
- 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.
Notes :
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