4oz. can mushrooms, drained
8 oz. frozen peas
1½ cups white basmati rice
2 cups water
1 tsp. garlic powder
1 tsp. ginger
¼ tsp. salt
⅛ tsp. red pepper
Rinse rice 3 or 4 times until water is clear.
Soak rice in water 30 minutes. Drain.
Add measured hot water and bring to boil.
Turn heat to low, steam covered 15 minutes.
Mix peas, mushrooms and spices in a large bowl. Toss in cooked rice.
Serve warm or at room temperature.
Other additions
8 oz. frozen peas
1½ cups white basmati rice
2 cups water
1 tsp. garlic powder
1 tsp. ginger
¼ tsp. salt
⅛ tsp. red pepper
Rinse rice 3 or 4 times until water is clear.
Soak rice in water 30 minutes. Drain.
Add measured hot water and bring to boil.
Turn heat to low, steam covered 15 minutes.
Mix peas, mushrooms and spices in a large bowl. Toss in cooked rice.
Serve warm or at room temperature.
Other additions
chick peas
cashews
cashews
caramelized onions
roasted eggplant
sliced water chestnuts,
raw pine nuts,
roasted peanuts
marinated tofu cubes
When doubling the recipe use 3 cups rice and 4 cups water.
calories in recipe:
rice 1030
peas 175
mushrooms 60
1265
When doubling the recipe use 3 cups rice and 4 cups water.
calories in recipe:
rice 1030
peas 175
mushrooms 60
1265
