- 3 cups cooked Kasmati® Rice
- 1/ oz dried wild mushrooms
- 1 cup hot water
- 2 tablespoons butter
- 1/4 cup frozen petite peas, thawed
- 1/2 cup Parmesan cheese, grates
- Place mushrooms in 2-quart saucepan. Pour water over mushrooms; let stand 20 minutes or until soft. Drain mushrooms and coarsely chop.
- Melt butter in large skillet over medium heat. Add rice, mushrooms and peas. Stir until heated through.
- Add cheese; toss well.