1/2 ounce dried wild mushrooms
1 cup hot water
2 tablespoons butter
3 cups cooked Rice Select’s Kasmati Rice
1/4 cup frozen petite peas, thawed
1/2 cup grated Parmesan cheese
Place mushrooms in 2-quart saucepan. Pour water over mushrooms; let stand 20 minutes or until soft. Drain mushrooms and coarsely chop.
Melt butter in large skillet over medium heat. Add rice, mushrooms and peas. Stir until heated through. Add cheese; toss well.
Yield: Makes 4 servings.
Recipe from Rice Select’s website
