Rice with Mushrooms And Peas
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Âľcup long-grain rice
- ÂĽpound 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
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).