Creamy Rice With Peas And Mushrooms Recipes

CREAMY RICE WITH PEAS AND MUSHROOMS

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.

CREAMY MUSHROOM PEAS

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.

MUSHROOMS & PEAS RICE PILAF

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.

CREAMY RICE WITH PEAS AND MUSHROOMS

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.

RICE WITH MUSHROOMS AND PEAS

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.

CHEESY RICE, MUSHROOMS AND PEAS

Steps:

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

CREAMED PEAS AND MUSHROOMS

Steps:

• Cook frozen peas according to package directions; set aside and keep warm.
• Meanwhile, in a large skillet over medium low heat saute the green onions and the mushrooms in the butter until just soft, about 5 minutes.
• Sprinkle flour into the pan; stir. Gradually add in milk stirring constantly to make a smooth sauce.
• Add seasonings and continue stirring until sauce is thickened and smooth.
• Add cooked peas to sauce in pan and heat through.
• Serve.

CREAM OF MUSHROOM RICE

Steps:

• First start cooking your rice.
• Add butter into your rice as it is cooking.
• Do not add salt.
• if you do only add a pinch of salt.
• Then cook your cream of mushroom soup, add little to no milk or water.
• You want your cream of mushroom soup to be like gravy and not soup.
• Use Cambell's soup as it's the best for this.
• When it's all done mix the rice and soup together.
• You can also mix in canned peas, but that is optional.
• Now you can dish it up and eat, but be careful dish is very hot and may burn your mouth.

CREAMY PEAS & 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.