Mushrooms And Peas Rice Recipes

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.

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:

• 1. In a large skillet, melt butter and add to the pan the mushrooms, onion and garlic. Salt & pepper. Saute until lightly browned.
• 2. Add the milk, soup, peas and rice, bring to a boil, then simmer 5 minutes, stirring occasionally. If more milk is needed add to your liking. Sometimes the rice will absorb more than expected. You want it creamy - not dry.
• 3. Place lid on pan and turn off burner. Let set for 5 minutes or until rice is tender. This is where I would add desired add ins if using. Serve immediately.

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:

• 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:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

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:

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