Creamy peas and mushrooms over rice
A light but filling dinner built on the frozen vegetable in its steamer bag. The seasoning is already there, so you build around it with cream and rice, ready in half an hour.
About 640 calories a serving, 9 g protein, 82 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/2 cup heavy cream
From your shelf
- 1 bag Birds Eye Steamfresh lightly seasoned garlic baby peas & mushrooms
Staples
- 2/3 cup rice
- 2 tablespoons butter
- pinch salt
- pinch pepper
- Bring 1 and 1/3 cups water to a boil in a pot with a pinch of salt, stir in 2/3 cup rice, and reduce heat to low. Cover and cook until the water is absorbed, about 18 minutes.
- While the rice cooks, melt 2 tablespoons butter in a skillet over medium heat. Cook the frozen peas and mushrooms in their bag according to package directions, about 5 minutes, then squeeze them into the skillet.
- Pour in 1/2 cup heavy cream, season with a pinch of pepper, and stir until the sauce coats the vegetables, about 2 minutes. While the cream warms, fluff the rice with a fork when it is done.
Note To swap, use half and half if you prefer less richness. Leftovers keep in the fridge for three days and reheat gently on the stovetop. Serve with a green salad and bread to soak up the sauce.
On the label
PEAS, MUSHROOMS, SEASONING (SALT, SUGAR, GARLIC POWDER, DEHYDRATED ONION, MALTODEXTRIN, DEHYDRATED GARLIC, SPICE, NATURAL FLAVOR, SOY LECITHIN) SOYBEAN OIL.
Birds Eye, frozen vegetables, serving 86 g. Ingredients as printed on the label.
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Cooks as garlic, mushrooms, peas. Half of it left? Use up the garlic.