Rice With Mushrooms And Peas Recipes

Steps:

• Prepare pilaf according to package directions., In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.

Steps:

• Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Steps:

• 1. In a large skillet, saute mushrooms in butter. Set aside.
• 2. Stir the condensed cream of mushroom soup and milk into the skillet until it is blended; at a medium heat, bring mixture to a slow bubble, turn off heat, stir in the instant rice and cover. Let sit for at least 5 minutes.
• 3. While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
• 4. When the rice is tender, stir mushrooms and peas into the rice.

Steps:

• Combine the rice with 1 1/2 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.
• Meanwhile, wash, trim and slice mushrooms. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
• Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.

Steps:

• Cook and stir onion in dressing in large saucepan on medium-high heat for 2 minutes or until tender.
• Add mushrooms; cook 2 to 3 minutes, or until mushrooms are tender.
• Add broth and peas; stir.
• Bring to boil.
• Stir in rice and cream cheese; cover.
• Remove from heat.
• Let stand 8 minutes.
• Stir in lemon peel and Parmesan cheese.
• Garnish with lemon slices and fresh dill, if desired.

Steps:

• Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.

Steps:

• Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
• Add broth and peas; stir. Bring to boil.
• Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon zest and Parmesan cheese.