RICE AND MUSHROOM RING
Provided by Marian Burros
Categories dinner, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine the rice and 1 cup of water in a heavy-bottomed pot; bring to boil; reduce heat and simmer rice, cooking for 17 minutes, until it is tender.
- Rinse the mushrooms, and remove bottom of stems. In a food processor, process the mushrooms until they are in very small pieces.
- Heat the butter in a small nonstick pan, and saute the mushrooms over medium-low heat for a couple of minutes, until they release their juices. Remove from heat.
- Steam peas over hot water just a few minutes, until they are heated through.
- When rice is cooked, combine well with mushrooms, and season with salt and a little pepper. Place in small ring mold, and press down; then, turn out onto serving plate. Fill the center with peas. Or spoon the rice-mushroom mixture into a mound, make a depression in the center, and fill the depression with peas.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 2 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 9 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
