Tuesday, May 12, 2015


I love pilaf, peas, and mushrooms so this is a favorite. I got this recipe somewhere in the past from a TOH magazine.

1 pkg (6.6-oz) rice pilaf mix with toasted almonds
1 tbsp butter
1 1/2 cups fresh or frozen peas
1 cup sliced baby portobello mushrooms

Prepare the pilaf according to the package directions.

In a large skillet, heat the butter over medium heat. Add the peas and mushrooms; cook while stirring for 6 to 8 minutes or until tender. Stir in the pilaf mix.

Note: File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.