Rice and Mushroom Ring

1. 1

   Combine the rice and 1 cup of water in a heavy-bottomed pot; bring to boil; reduce heat and simmer rice, cooking for 17 minutes, until it is tender.

2. 2

   Rinse the mushrooms, and remove bottom of stems.

3. 3

   In a food processor, process the mushrooms until they are in very small pieces.

4. 4

   Heat the butter in a small nonstick pan, and saute the mushrooms over medium-low heat for a couple of minutes, until they release their juices.

5. 5

   Remove from heat.

6. 6

   Steam peas over hot water just a few minutes, until they are heated through.

7. 7

   When rice is cooked, combine well with mushrooms, and season with salt and a little pepper.

8. 8

   Place in small ring mold, and press down; then, turn out onto serving plate.

9. 9

   Fill the center with peas.

10. 10

    Or spoon the rice-mushroom mixture into a mound, make a depression in the center, and fill the depression with peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.