Ingredients
-
1
-
2
-
1
-
4
-
3
-
1
-
-
-
-
-
-
-
-
-
Directions
Green Peas and Mushrooms,This comes from “Light and Easy Diabetes Cuisine” by Betty Marks. I prefer to use fresh green peas if I have them; but it works well with frozen too.,I must preface this with – I really dislike peas, however, my husband loves them. I have made them a few times over the years to appease him, I’ll take a bite (like maybe two or three peas) just to say I tried them – he ends up eating the entire amount. used fresh peas from our garden and made as directed (2 servings) and for the first time since I was a child (and had no choice) I ate an entire portion. Thank you Paula W for this simple, tasty recipe – anytime I prepare peas in the future it will be this recipe.,This was good; I especially liked the addition of soy sauce as I felt it needed a little more flavor. I added allspice, used olive oil instead of vegetable and yellow onions instead of green to give it a little more bite. We served it over rice and lentils.
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Steps
|
1
Done
|
In a Saucepan, Bring Water to a Boil, Add Peas And. |
|
2
Done
|
Cook 5 Minutes or Until Just Tender. |
|
3
Done
|
Drain Thoroughly. |
|
4
Done
|
While Peas Are Cooking, Heat Oil in a Non-Stick Skillet and Saute Mushrooms and Green Onions Until Tender. |
|
5
Done
|
Combine With Peas and Toss With Soy Sauce. |
|
6
Done
|
Serve Immediately. |
