Mushrooms Peas Rice Pilaf Recipes

TERIYAKI RICE PILAF WITH MUSHROOMS AND PEAS

Steps:

• Heat a few drizzles of olive oil in a large skillet. Add the sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their juices, softened and browned. Season lightly with salt and pepper.
• Add the sliced green onions, minced garlic, ground ginger, red pepper flakes, garlic salt and black pepper. Add additional olive oil if needed. Cook for 1-2 minutes until the onions are softened.
• Lower the heat and add the cooked rice, teriyaki sauce and sesame oil. Continue to cook over medium until the rice is heated through..
• Add the frozen peas and stir over low heat until the peas are crisp tender.
• Serve immediately garnished with additional green onion, if desired.

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.

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

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.