Mushroom, Peas and Rice Pilaf

When the holidays are over you always have items left that you failed to use. I had to use up the mushrooms in the fridge so I cooked up some pilaf and sauteed the mushrooms, threw in half a can of sweet peas and some of the beef gravy from leftovers the other night and I've got some amazing mushrooms, peas, and rice pilaf for a beef side dish. I split the dish in half before I added the gravy and in the other half, I added some chicken broth that was also left over. So now I have a side dish for two means, one beef and one chicken. I try to never allow leftovers to go bad. Use them up in a unique dish by combining each ingredient together to make a good side dish.

Ingredients:

1 package Rice Pilaf (Prepare according to package)

1 tablespoon of butter

1 1/2 cups frozen peas or half a can of sweet peas

1 cup sliced baby portabello mushrooms

In a large skillet heat butter over medium heat then add peas and mushrooms, and cook until tender about 8 minutes. Stir in rice and leftover gravy then serve hot. If you use beef gravy serve with beef, if you use chicken gravy serve with chicken. Either way, enjoy it.

Artist and Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a master’s in criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.