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Peas & Rice

From Lynne Wilson


4 Tbsp. butter or margarine
⅓ cup onion, chopped
1 small clove garlic, minced
¾ cup rice, uncooked
1½ cups water
1 tsp. salt
1½ cups mushrooms, coarsely chopped (sliced if small)
1½ cups fresh peas, shelled
salt and pepper to taste


Melt 2 Tbsp. of the butter in a 2-quart saucepan. Add the onion and garlic and sauté until soft but not brown. Add the rice and stir until coated with butter. Add the water and salt. Cover and bring to a boil over high heat. Stir, lower the heat, and simmer, covered, until the rice is done.

While the rice is cooking, sauté the mushrooms in the remaining 2 Tbsp. of butter. Set aside, saving the mushrooms and any liquid or butter remaining in the pan.

Cook the peas in 1 inch of boiling, salted water until done (4 to 5 minutes). Drain them well and set aside. When the rice is ready, stir in the peas and mushrooms, season to taste, and serve.