Rice with Peas and Mushrooms

Are you tired of potato side dishes or plain, boring rice? Add some peas, mushrooms, and carrots. An obvious and very tasty upgrade.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 cups Rice, white, medium grain

  • 70 g Beans, canned, cooked

  • 250 g Mushrooms, mushrooms, fresh

  • 3 pieces Carrot, fresh

  • 2 pinch Salt, table

  • 3 spoons Butter, unsalted

Steps

  1. Cook the rice according to the instructions, keeping in mind the ratio of water to rice is 1:2. While the rice is cooking, wash the carrots, mushrooms, and peas, and salt the rice. Slice the carrots and mushrooms thinly.

  2. Place a pan on the heat and melt two tablespoons of butter. Sauté the carrots and peas in the butter for two minutes, stirring constantly. Then add the mushrooms to the pan and lightly salt everything. Continue stirring and cooking until all the water in the pan evaporates. Turn off the heat.

  3. Remove the rice from the heat 5 minutes before it is fully cooked, then drain it and transfer it to the pan. Mix it with the butter, mushrooms, carrots, and peas. Pour in a deciliter of water and return the pan to the heat. Stir constantly, and when the water evaporates, serve as a side dish or a standalone meal for 4 people.

Nutrition Information (Per 100g)

  • Calories: 200.15 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 42.62 g
    • Sugars: 0.77 g
  • Protein: 4.46 g
  • Fiber: 0.77 g

Advice

Instead of fresh peas, you can use canned or frozen peas. You can also mix in small cubes of tofu, quickly fried in fat, into the prepared rice dish.