- 1/2 ounce dried wild mushrooms
- 1 cup hot water
- 2 tablespoons butter
- 3 cups cooked long grain rice
- 1/4 cup frounceen petite peas, thawed
- 1/2 cup grated Parmesan
Place the mushrooms in 2-quart saucepan. Pour the water over the mushrooms; let stand 20 minutes, or until soft. Drain the mushrooms and coarsely chop.
Melt the butter in large skillet over medium heat. Add the rice, mushrooms and peas. Stir until heated through. Add the cheese; toss well.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
281 calories; 10g total fat; 26mg cholesterol; 315mg sodium; 38g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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