1 Onion, finely chopped (s) (sff)
1tsp low fat margarine (1 syn/2=0.5 syn)
50g frozen peas (ss) (ff)
100g long grain rice (ff)
125g button mushrooms (s) (sff)
300mL skimmed milk (6 syns/2=3 syns or 1Hea)
Schultz garlic, mushroom & cream sauce (4.5 syns/2=>2 syns)
Salt & Pepper
Measure the amount of rice that you want, add 3 times the amount of water, bring to the boil and cook until the water has been cooked away, remove from the heat, drain in a sieve, return to the heat in the sieve, reduce the heat to it’s lowest, cover and steam for a few minutes, set to one side & keep warm.
In a saucepan cook the onions until soft, add the frozen peas, mix well, cook for a further 5 mins then add to the rice.
In another saucepan add the margarine & mushrooms, cook for 5 mins stirring to coat the mushrooms, season, set aside & keep warm.
Make the mushroom sauce as per the packet instructions, plate up.
Credit: Pete’s Recipe Book
Mushrooms, Peas & Rice