Teriyaki Rice Pilaf With Mushrooms And Peas
- Replies 4
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 8 servings
Calories 189kcal
Ingredients
450g sliced baby portabella mushrooms
3 Tbsp olive oil
6 green onion thinly sliced
2 cloves garlic minced
1/4 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/4 tsp garlic salt
1/4 tsp black pepper
4 cups cooked long-grain white rice
1/3 cup teriyaki sauce
1 tsp sesame oil
1/2 cup frozen petite peas
Instructions
Heat a few drizzles of olive oil in a large skillet. Add the sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their juices, softened and browned. Season lightly with salt and pepper.
Add the sliced green onions, minced garlic, ground ginger, red pepper flakes, garlic salt and black pepper. Add additional olive oil if needed. Cook for 1-2 minutes until the onions are softened.
Lower the heat and add the cooked rice, teriyaki sauce and sesame oil. Continue to cook over medium until the rice is heated through.
Add the frozen peas and stir over low heat until the peas are crisp and tender.
Serve immediately, garnished with additional green onion, if desired.
Image and recipe from Melissa's Southern Style Kitchen.
Cook Time 10minutes
Total Time 20minutes
Servings 8 servings
Calories 189kcal
Ingredients
450g sliced baby portabella mushrooms
3 Tbsp olive oil
6 green onion thinly sliced
2 cloves garlic minced
1/4 tsp ground ginger
1/4 tsp crushed red pepper flakes
1/4 tsp garlic salt
1/4 tsp black pepper
4 cups cooked long-grain white rice
1/3 cup teriyaki sauce
1 tsp sesame oil
1/2 cup frozen petite peas
Instructions
Heat a few drizzles of olive oil in a large skillet. Add the sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their juices, softened and browned. Season lightly with salt and pepper.
Add the sliced green onions, minced garlic, ground ginger, red pepper flakes, garlic salt and black pepper. Add additional olive oil if needed. Cook for 1-2 minutes until the onions are softened.
Lower the heat and add the cooked rice, teriyaki sauce and sesame oil. Continue to cook over medium until the rice is heated through.
Add the frozen peas and stir over low heat until the peas are crisp and tender.
Serve immediately, garnished with additional green onion, if desired.
Image and recipe from Melissa's Southern Style Kitchen.
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