Cheesy Rice With Mushrooms and Peas

• 3 tablespoons natural grapeseed oil
• 1 onion (diced)
• 8 ounces mushrooms (sliced)
• 1 12 cups arborio rice
• 3 cups vegetable broth, low sodium
• 2 teaspoons garlic & herb seasoning mix (Wildtree Garlic &Herb Blend)
• 2 teaspoons spaghetti sauce, spice (Wildtree Hearty Spaghetti Sauce Blend)
• 2 tablespoons Dijon mustard
• 34 cup grated parmesan cheese
• 12 cup frozen peas (thawed)
• 1 tablespoon butter
• chives (for garnish)

1. Heat Natural Grapeseed Oil in a large pot over medium heat.
2. Add the onion and saute 5 minutes.
3. Add the mushrooms and cook until browned, about 8-10 minutes.
4. Add the rice and cook 1 minutes or until lightly toasted.
5. Stir in the vegetable broth, Garlic & Herb Blend, Hearty Spaghetti Sauce Blend, and Dijon mustard.
6. Bring to a boil.
7. Cover, reduce heat to a simmer, and cook for 20-25 minutes or until rice is tender and liquid is absorbed.
8. Stir in the Parmesan, peas, and butter.
9. Serve, garnish with chopped chives.

natural grapeseed oil, onion, mushrooms, arborio rice, vegetable broth, garlic, spaghetti sauce, mustard, parmesan cheese, frozen peas, butter, chives

Taken from www.food.com/recipe/cheesy-rice-with-mushrooms-and-peas-520269 (may not work)