I love pilaf, peas, and mushrooms so this is a favorite. I got this recipe somewhere in years 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.
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
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