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Jasmine Rice with Mushrooms and Peas

Jasmine Rice with Mushrooms and Peas



1 ½ cup jasmine rice

2 ¼ cup vegetable broth (or water)

1 ½ cup baby portabella mushrooms, sliced

2/3 cup frozen peas



Extra virgin olive oil


Heat 1 ½ tablespoons of extra virgin olive in the Emile Henry One Pot over medium high.

Put the sliced mushrooms into the heated oil and sauté until tender.

Add the rice, broth, and peas. Season with 2 teaspoons of salt and 1 teaspoon of pepper.

Bring to a boil and lower the heat to simmer.

Cook the rice according to the packages instructions.

Once the rice is cooked, taste and season again with salt and pepper if needed.

Mix together and enjoy.