Ingredients

2 lbs. Snow Peas Or Sugar Snap Peas

1 lb. Mixed Mushrooms – White, Cremini & Shitake

2 Tablespoons Of Garlic Butter OR 2 Tablespoons Of Butter & 1 Clove Of Garlic, Minced

2 Teaspoon Of Salt

I Lemon – Remove The Zest Before Juicing The Lemon

Pinch Of Fresh Ground Pepper

1 Cup Of Frozen Peas

Lemon Pepper Spice

1 1/2 Cups Of Brown Rice

3 Cups Of Chicken Broth

2 Tablespoons Of Butter

Method

Cook 1 1/2 cups of brown rice in 3 cups of chicken broth with adding 1 teaspoon of  salt and 2 tablespoons of butter.

Pull tough strings from the snow peas, and cut off the stems.

Slice mushrooms – if using shitakes, discard the stems and thinly slice.

Melt butter in a large skillet over medium to high heat.

When bubbly, add the mushrooms, sprinkle with salt.

Stir often until mushrooms begin to soften and turn brown at the edges 4-6 minutes.

Meanwhile, zest the lemon to gat about 1 tablespoon, then measure out 2 tablespoon of fresh juice.

When mushrooms are brown add the snow peas, lemon juice, zest and pepper.

Stir often until snow peas are tender-crisp about 2-3 minutes.

At the last stir in the frozen peas, stir to quickly cook.

Then fold into the cooked brown rice.

Serve.

Makes 8 portions.

Note: Delicious With My Cripsy Chicken Parmesan Bake Recipe Here