Rice With Mushrooms and Peas in Wine or Apricot Brandy

“The recipe was in the 1969 Garden Club Cookbook Casseroles including breads. It was submitted by Mrs. R. Sylvanus Robertson, President of the New Franklin Garden Club, New Franklin, MO I changed the canned mushrooms to fresh. The original broth was 5 cups which makes the rice mushier than I prefer, so I reduced it.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice, tomatoes, mushrooms and onions in butter in a large skillet for about 10 minutes, stirring occasionally.
  2. Ass mushrooms, broth, wine, salt and pepper. Mix well.
  3. Cover and simer for about 45 minutes or until the rice is tender and liquid is absorbed.
  4. Stir in the peas and heat through.
  5. Sprinkle with cheese.
  6. Serve.

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