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Serves: 4
Total Calories: 74

1 (8-ounce) package sliced mushrooms
1 tablespoon butter
1 (10 3/4-ounce) can cream of mushroom soup
1 can milk (soup can)
1 3/4 cups white instant rice , uncooked
1 1/2 cups frozen peas, , thawed
salt and pepper to taste

In a large skillet, sauté mushrooms in butter set aside. In a large saucepan, heat soup and milk bring to a boil. Add rice to soup mixture and cover. Let cook for at least 5 minutes. When the rice is tender, stir in mushrooms and peas salt and pepper.

From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 74
Calories from Fat: 43

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