Sponge Gourd and Mushroom Rice

Name: Sponge Gourd and Mushroom Rice
Yield: 8
Ingredients: 1/2 cup of butter; 1/2 cup of grated carrot; 1/2 cup of chopped onion; 3 cups of rice; 2 spoons (table) of dried thyme (optional); 6 cups of chicken or beef broth; 200g of fresh mushrooms, sliced; 300g of green peas, trimmed and cut into thirds; Salt to taste

1
1/2 cup of butter
2
1/2 cup of grated carrot
3
1/2 cup of chopped onion
4
3 cups of rice
5
2 spoons (table) of dried thyme (optional)
6
6 cups of chicken or beef broth
7
200g of fresh mushrooms, sliced
8
300g of green peas, trimmed and cut into thirds
9
Salt to taste

Ingredients

1
1/2 cup of butter
2
1/2 cup of grated carrot
3
1/2 cup of chopped onion
4
3 cups of rice
5
2 spoons (table) of dried thyme (optional)
6
6 cups of chicken or beef broth
7
200g of fresh mushrooms, sliced
8
300g of green peas, trimmed and cut into thirds
9
Salt to taste

Directions

1
Melt 5 tablespoons of butter in a saucepan over medium heat
2
Add the carrot, onion, and cook for 5 minutes, stirring occasionally
3
Add the rice and thyme
4
Mix well
5
Add the broth and let it boil
6
Reduce heat, cover, and simmer until all liquid has been absorbed
7
While this is cooking, melt the remaining butter
8
Add the mushrooms and sauté for 3 minutes
9
Add the green peas and stir for an additional 4 minutes until they are cooked and crunchy
10
Combine with the rice and season to taste with salt
11
Serve in 8-10 portions.