Mushroom & Pea Rice Medley

This rice medley with mushrooms and fresh petite sweet peas it the perfect side dish for any Thanksgiving Feast.

Mushroom & Pea Rice Medley

2016-11-15 06:00:17

Serves 12

I love this time of year. I especially love planning my Thanksgiving dinner for my friends and family. We usually have a small gathering around 10 or 12 people. Our guests are mostly extended family and always includes my dear friend Shirley. She will be 90 years old soon and is one of my dearest friends. She is a retired school teacher and my family adores her. She was my next-door neighbor about 20 years ago and we have remained great friends since then. After losing my own Mother in 1998 she stepped up to the plate and is there for me when I need some Motherly advice. I feel very blessed to have her in my life. Thanksgiving is a time for friends and family to enjoy great food and conversation. I love setting a beautiful table and I especially look forward to cooking with my family and creating memories that will last a lifetime. My thanksgiving menu doesn’t change too much. But I sometimes get inspired to try something new. I found this rice medley at Trader Joe’s. It has brown rice, black barley, and daikon radish seeds. The stuff is amazing. I wanted to create a new side dish for our Thanksgiving dinner and I have succeeded in a very big way! This rice medley with mushrooms and petite sweet peas is delicious and I hope you enjoy it as well. Thinking of you especially at Thanksgiving. I have so much to be thankful for and you my followers inspire every day to be the best I can be. I am grateful for reaching 1.3 million visits this year and for being able to publish my first amazing cookbook, “Flavor of the Southwest.” It has been two years in the making and I am very proud of it. It is available for purchase now with a ship date of December 11th. It will make a wonderful holiday gift. Wishing you and yours a blessed Thanksgiving Holiday, Cecelia

Ingredients

2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 cup mushrooms, chopped
1 cup onion, chopped
1 clove garlic, minced
1 cup rice medley
1/2 teaspoon rubbed sage
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups chicken stock
2 cups petite sweet peas

Instructions

In a large skillet add butter, olive oil, mushrooms, onion, and garlic.
Cook for about 5 minutes until the onion is translucent in color.
Then add the rice medley and mix.
Toast the rice medley for 3 minutes.
Then add sage, thyme, salt and pepper.
Mix well.
Add the chicken stock and cover and cook for 35 minutes.
Add peas and cook another 3-5 minutes.
Allow to rest 5-10 minutes before serving.
Mix and serve.

By Cecelia Dardanes

Cecelia's Good Stuff https://ceceliasgoodstuff.com/

I love this prepackaged rice medley with brown rice, black barley, and daikon radish seeds. This rice medley with mushrooms and fresh petite sweet peas it the perfect side dish for any Thanksgiving Feast.

The crunchy daikon radish seeds add great texture to this dish. This rice medley with mushrooms and fresh petite sweet peas it the perfect side dish for any Thanksgiving Feast.

The fresh petite sweet peas compliment the rice medley, making it the perfect side dish.

The nutty flavor of the black barley add depth of flavor and toasting the rice also gives it an extra nutty taste. This rice medley is perfect for any Thanksgiving dinner menu.

Flavor of the Southwest – 320 pages of beautiful southwestern recipes. Each recipe has a picture. The first section give a description of different types of chile peppers used in out cuisine. Many of the recipes have been in my family for four generations. This will make a great holiday gift. See it here – “FLAVOR OF THE SOUTHWEST”