Rice with mushrooms and green peas

Votes: 3

Photo of the dish: David Eisenstein

Time: 30 min.
Complexity: easily
Servings: 6

Rice with mushrooms and green peas - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (450 g) of green peas
3 cups of boiled white rice
225 g fresh porcini mushrooms
225 g smoked or baked ham, diced into 0.5 cm cubes
2 medium onions, diced
110 g butter
2 tbsp. l. olive oil
2 tablespoons of sugar
2 tbsp. l. seasoned salts
1 teaspoon garlic powder
1 tsp. monosodium glutamate (read about flavor enhancers)
1/2 tsp red pepper
1/2 tsp black pepper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a 4-quart saucepan, add the peas and brine from the jar to the warm rice. Cover the saucepan to allow most of the pea liquid to be absorbed by the rice. Slice the mushrooms lengthwise into 0.5 cm pieces, and dice the ham and cheese.

Heat a 30cm (12in) frying pan over high heat. Add 55g (2 oz) of butter. Once the butter has melted, add the mushrooms. Do not stir or turn for 2 minutes.
After the time has elapsed, stir the mushrooms, add the onion, and the remaining butter. After another 2 minutes, stir the contents of the pan, then add the diced ham and olive oil.

Reduce heat to medium and cook, stirring constantly, for another minute, until the ham is heated through. Pour the contents of the pan into the pot with the rice and peas, then add all the spices. Stir well and serve.

Categories:

recipe / Main courses / Vegetables and mushrooms / Cuban cuisine

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