Rice and Peas

• 8 ounces mixed mushrooms
• 2 tablespoons butter
• fresh ground black pepper
• 12 teaspoon dried thyme
• 2 cups chicken stock or 2 cups vegetable stock
• 12 teaspoon salt, optional depending on how salty stock is (optional)
• 1 cup converted rice
• 1 cup thawed frozen peas (put peas in a small seive and run warm water over them, drain on a paper towel)

1. Saute the mushrooms in butter until golden.
2. Season with pepper and thyme.
3. Set aside.
4. Bring stock to a boil and add rice.
5. Cover and simmer on low for 20 minutes.
6. Add peas and mushrooms.
7. Warm through and check for seasoning.

mixed mushrooms, butter, fresh ground black pepper, thyme, chicken, salt, rice, peas

Taken from www.food.com/recipe/rice-and-peas-306095 (may not work)