Mushrooms and Peas Rice Recipe

Ingredients
<br>- 8 ounces fresh mushrooms, sliced
<br>- 1 tablespoon butter
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 10 3/4 fluid ounces milk
<br>- 1 3/4 cups instant rice
<br>- 1 1/2 cups frozen green peas
<br><p></p>Directions
<br>step 1: In a large skillet, saute mushrooms in butter.  Set aside.
<br>step 2: 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.
<br>step 3: While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals.  Do not overheat the peas.
<br>step 4: When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.
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Ingredients
- 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

Directions
step 1: In a large skillet, saute mushrooms in butter. Set aside.
step 2: 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.
step 3: While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
step 4: When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.

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