RICE AND MUSHROOM RING

Rice and Mushroom Ring image

Provided by Marian Burros

Time 35m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1/2 cup long-grain rice
1/2 pound mushrooms
1 tablespoon unsalted butter
2 cups frozen peas
1/8 teaspoon salt
Freshly ground black pepper to taste

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