Mushrooms and Peas Rice

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1 cup		mushrooms, sliced
1 tbs		butter
1 cup		condensed cream of mushroom soup
1 cup		milk
1 3/4 cups		instant brown rice
1 1/2 cups		frozen green peas

Heat a pan over moderate heat and sauté mushrooms in butter. Set aside.
Warm condensed cream of mushroom soup and milk. When it comes to a slow bubble, add instant rice and cover. Let sit for at least 5 minutes.
While the soup mixture is warming, thaw the peas in the microwave at 30-second intervals. Do not overheat the peas.
When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.

Servings: 4

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		465.81
Calories From Fat (21%)		99.34
		% Daily Value
Total Fat 11.42g		18%
Saturated Fat 4.32g		22%
Monounsaturated Fat 2.95g
Polyunsaturated Fat 3.34g
Trans Fatty Acids 0.00g
Cholesterol 12.97mg		4%
Sodium 531.91mg		22%
Potassium 462.85mg		13%
Carbohydrates 78.20g		26%
Dietary Fiber 5.77g		23%
Sugar Alcohols 0.00g
Net Carbohydrates 72.43g
Protein 12.82g		26%
Vitamin A 626.19IU		13%
Vitamin C 11.27mg		19%
Calcium 122.70mg		12%
Iron 2.50mg		14%
Vitamin E 1.45IU		5%
Thiamin 0.52mg		35%
Riboflavin 0.35mg		20%
Niacin 6.21mg		31%
Vitamin B6 0.53mg		26%
Folate 52.05µg		13%
Vitamin B12 0.30µg		5%
Pantothenic Acid 1.86mg		19%
Phosphorus 411.08mg		41%
Magnesium 141.91mg		35%
Zinc 2.74mg		18%
Copper 0.44mg		22%
Manganese 3.36mg		168%
Selenium 23.53µg		34%
Alcohol 0.00g
Caffeine 0.00mg
Water 173.65g

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