Peas are one of my favorite vegetables. I love combining them with mushrooms not only for taste but protein.
2 pkgs (10-oz ) frozen peas and pearl onions
2/3 cup chopped red bell pepper
2 cups sliced fresh mushrooms
1 tbsp olive or canola oil
1 tsp dried dill weed
1/4 tsp salt
2 to 3 grinds of black pepper
Place peas and bell pepper in a large saucepan, add a small amount of boiling water and cook for about 5 minutes or until crisp-tender; drain well. Remove to a medium bowl and set aside.
Add the oil to the same pan and cook the mushrooms in the hot oil approximately 5 minutes or until tender, stirring occasionally. Stir in the dill, salt, and pepper. Return the peas to the pan and heat through.
Yield: 4 cups
2/3 cup chopped red bell pepper
2 cups sliced fresh mushrooms
1 tbsp olive or canola oil
1 tsp dried dill weed
1/4 tsp salt
2 to 3 grinds of black pepper
Place peas and bell pepper in a large saucepan, add a small amount of boiling water and cook for about 5 minutes or until crisp-tender; drain well. Remove to a medium bowl and set aside.
Add the oil to the same pan and cook the mushrooms in the hot oil approximately 5 minutes or until tender, stirring occasionally. Stir in the dill, salt, and pepper. Return the peas to the pan and heat through.
Yield: 4 cups
Note: File Photo
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