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
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.
Makes 8 portions.
Note: Delicious With My Cripsy Chicken Parmesan Bake Recipe Here