Rice with Mushrooms And Peas
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup long-grain rice
- ¼pound white mushrooms, portobellos or creminis
- 1teaspoon olive oil
- ½cup frozen peas
Nutritional analysis per serving (2 servings)
311 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 8 grams protein; 43 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice with 1½ cups water in a heavy-bottomed pot, and bring to a boil. Reduce heat, cover and simmer, cooking a total of 17 minutes, until water is absorbed and rice is tender.
- Step 2
Meanwhile, wash, trim and slice mushrooms. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
- Step 3
Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.
Private Notes
Comments
Such a simple recipe, yet a bit elegant in it's simplicity. But then, in 1975, my roommate and I stayed on campus for Thanksgiving, and brought this to a potluck we were invited to. We cooked in the dorm kitchen, and the only container we had was one of our wash buckets, thoroughly cleaned of course. I recall it was well received, and we didn't bring any of it home. In this recipe, I was hoping for some herbs or spices, but the dis stands well on it's own.
Quick and easy, classic combo, rice and mushrooms can be held while you finish preparing dinner. Peas (or any frozen vegetable) nice to add at last minute for the color (microwave quickly or have at room temperature before stirring in).