Rice with Mushrooms And Peas

• 3/4 cup long-grain rice
• 1/4 pound white mushrooms, portobellos or creminis
• 1 teaspoon olive oil
• 1/2 cup frozen peas

1. Combine the rice with 1 1/2 cups water in a heavy-bottomed pot, and bring to a boil.
2. Reduce heat, cover and simmer, cooking a total of 17 minutes, until water is absorbed and rice is tender.
3. Meanwhile, wash, trim and slice mushrooms.
4. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
5. Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.

longgrain rice, white mushrooms, olive oil, frozen peas

Taken from cooking.nytimes.com/recipes/5805 (may not work)