Parmesan, Wild Mushroom & Pea Rice Recipe


  • 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.