PEAS AND ONIONS RECIPES

Name: Peas with Mushrooms
Prep time: 15 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 1/2 pound fresh mushrooms, sliced; 2 tablespoons sliced green onions; 1 tablespoon butter; 1/4 teaspoon dried marjoram; 1/4 teaspoon salt, optional; 1/8 teaspoon pepper; Dash ground nutmeg; 1 package (10 ounces) frozen peas, cooked

PEAS WITH MUSHROOMS RECIPE: HOW TO MAKE IT

Peas with Mushrooms Recipe: How to Make It image

This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.—Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 ounces) frozen peas, cooked

Steps:

In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

Nutrition Facts : Calories 95 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 10g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable

EASY RISOTTO WITH BACON & PEAS RECIPE | BBC GOOD FOOD

Easy risotto with bacon & peas recipe | BBC Good Food image

Not one for risotto purists – this simple recipe has just a few ingredients and the stock is added all in one go.

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course

Total Time 45 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 onion
2 tbsp olive oil
knob of butter
6 rashers streaky bacon, chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas
freshly grated parmesan, to serve

Steps:

Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Nutrition Facts : Calories 396 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 14 grams protein, SodiumContent 1.88 milligram of sodium

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