Rice With Mushrooms and Peas in Wine or Apricot Brandy

• 4 ounces mushrooms
• 2 12 cups broth (chicken, veggie or another you like)
• 1 cup rice
• 1 cup tomatoes, chopped
• 12 cup onion, chopped
• 4 ounces butter
• 12 cup red wine (or apricot brandy)
• 2 teaspoons salt
• 18 teaspoon pepper
• 1 cup peas (frozen, thawed or fresh)
• 14 parmesan cheese, gated

1. Cook rice, tomatoes, mushrooms and onions in butter in a large skillet for about 10 minutes, stirring occasionally.
2. Ass mushrooms, broth, wine, salt and pepper.
3. Mix well.
4. Cover and simer for about 45 minutes or until the rice is tender and liquid is absorbed.
5. Stir in the peas and heat through.
6. Sprinkle with cheese.
7. Serve.

mushrooms, broth, rice, tomatoes, onion, butter, red wine, salt, pepper, peas, parmesan cheese

Taken from www.food.com/recipe/rice-with-mushrooms-and-peas-in-wine-or-apricot-brandy-451625 (may not work)