- 1 (16-ounce) can peas
- 3 cups cooked white rice
- 8 ounces fresh white mushrooms
- 1/2 pound smoked or baked ham cut into 1/4-inch cubes
- 2 medium yellow onions diced
- 1 stick butter
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white table sugar
- 2 tablespoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon MSG
- 1/2 teaspoon red pepper
- 1/2 teaspoon black pepper
In a 4-quart saucepan add the can of peas, liquid and all, into warm rice and cover pot so rice will absorb most of pea liquid. Cut mushrooms into 1/4-inch slices and dice ham and onion.
Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once the butter melts add mushrooms to pan. Do not stir or turn for 2 minutes. After 2 minutes turn mushrooms and add onion and remaining butter. After 2 more minutes stir once and add ham cubes and olive oil. Reduce heat to medium and cook while stirring constantly for 1 more minute to warm ham. Pour contents of frying pan into pot with rice and peas and then add all spices. Mix well and serve.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy David Eisenstein
Recipe courtesy of Robin Miller