Mushroom pea rice is a very simple dish, but utterly delicious. Nice with salad as a light meal or as part of a larger dinner with a baked potato or oven chips. It is pictured above as an accompaniment to a curry.
Quantities are entirely adjustable. For our huge horde we cooked 500g of rice, 2 punnets of mushrooms and half a bag of peas.
Extra frugal if you follow our food shopping tips or forage for mushrooms.
Food for Free by Richard Mabey is a great guide to Britain’s wild foods. A favourite reference tool of ours, detailing wild herbs, berries, greens, sea vegetables and fungi.
- a little olive oil
- sliced mushrooms
- frozen peas
- salt to taste.
Prepare the rice as per packet instructions. While it’s cooking, fry the mushrooms and peas in the oil. Cover and let the peas simmer in the mushroom juices for a few minutes until cooked. Add salt. Once the rice is ready, mix it all together.
If you liked this mushroom pea rice recipe, try our other frugal fare!
“The first time the sea killed me, my brother brought me back to life.”
So begins THE MERMAID AND THE BEAR. Set in a castle, this historical novel features the 1597 Aberdeen witchcraft panic and a love story.