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READY IN 25 mins

Mushrooms and Peas Rice

Read Reviews (24)

"I saw this saucy rice, mushroom, and pea dish in the frozen food section of the local grocery store and decided that I could make it better. I did!!" — Vicky

Ingredients Edit and Save

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Original recipe makes 4 to 6 servings Change Servings

8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 (10.75 ounce) can condensed cream of mushroom soup

10 3/4 fluid ounces milk
1 3/4 cups instant rice
1 1/2 cups frozen green peas

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Directions

In a large skillet, saute mushrooms in butter. Set aside.
Warm condensed cream of mushroom soup and milk. When it comes to a slow bubble, add instant rice and cover. Let sit for at least 5 minutes.
While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

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awsome recipie the only thing I changed was I added a tsp of dry onion and a dash of spicy pepper mix as others did I also cooked my peas in the soup mix. one pot for everything my kind of recipie yummy and fast thank you

—Mislis66

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Most Helpful Critical Review

Jul 24, 2003

Didn't care for this at all. It was pasty. Maybe made with "regular" and not instant rice, would make it better.

—FROGMORTON

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33 Ratings

Oct 19, 2006

This was satisfying...but. I feel like it's missing that oooomph. Maybe adding some onions to the mushrooms as they cook would do it, I don't know. It's good as stated, but I will play around with it the more I make it. I would also try stirring in some sour cream at the end as I think it would give it an added something. As a side note, I didn't see the relevance to cooking the peas seperately...so, I simply threw them into the mushroom soup/milk mixture when it was time to add my rice. They cooked up just fine that way. Thanks, this is a decent side dish and I will make it again!

—Chikee

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Mar 24, 2010

I am not really a fan of using cream of mushroom soup in alot of recipes. I feel it seems to be used way too often. However, I took a chance on this one and I really liked it. Next time, I may try with Cream of Chicken.

—My4boys

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Oct 02, 2011

Good recipe. I altered it bit due to what I had on hand. First, I just had the boil'n'bag rice, so I precooked it about 8 mins before I put it in the soup mixture. Next, I had some red, orange, and yellow bell peppers on hand so I diced those up, sauteed them a bit and stirred them in, and I also add a pinch of cayenne pepper to brighten up the flavors. It made lots. I can also see that this would make a great chicken or turkey casserole. If I make this again and have some slivered almonds on hand I'd probably add those too. Very verstile recipe. Thanks for sharing with us.

—PJinNH

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Jul 23, 2009

YUM! It came out great. I sauteed and added onion and garlic. I also used canned mushrooms and saved the juice to add a bit at the end to make the rice more creamy. Good flavor!

—BKcook

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Sep 18, 2011

Great recipes! I might need to add chicken!

—Jen V,LMT

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Jul 24, 2003

This made a great pot full of comfort food, sort of a nice, down-home, tasty casserole type of thing.

—JULIEKID

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Nutrition

Calories
269 kcal
13%

Carbohydrates
41.2 g
13%

Cholesterol
11 mg
4%

Fat
7.5 g
12%

Fiber
2.4 g
10%

Protein
9.2 g
18%

Sodium
493 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mushrooms and Peas Rice

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 269
Calories from Fat: 68

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 3.2g 16 %
Cholesterol 11mg 4 %
Sodium 493mg 20 %
Potassium 361mg 10 %
Total Carbohydrates 41.2g 13 %
Dietary Fiber 2.4g 10 %
Protein 9.2g 18 %
Sugars 7g
Vitamin A 23 %
Vitamin C 16 %
Calcium 12 %
Iron 26 %
** Thiamin 16 %
Niacin 37 %
** Vitamin B6 7 %
** Magnesium 9 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.