Sponge Gourd and Mushroom Rice Cake with Peas

Name: Sponge Gourd and Mushroom Rice Cake with Peas
Yield: 8
Ingredients: 1/2 cup of butter; 1/2 cup of grated carrot; 1/2 cup of chopped onion; 3 cups of rice cakes; 2 teaspoons of dried thyme (optional); 6 cups of chicken or beef broth; 200g of fresh mushrooms, canned, or shiitake, sliced; 300g of fresh peas, cleaned and cut diagonally into three pieces; To taste salt

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 cakes
5
2 teaspoons of dried thyme (optional)
6
6 cups of chicken or beef broth
7
200g of fresh mushrooms, canned, or shiitake, sliced
8
300g of fresh peas, cleaned and cut diagonally into three pieces
9
To taste salt

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 cakes
5
2 teaspoons of dried thyme (optional)
6
6 cups of chicken or beef broth
7
200g of fresh mushrooms, canned, or shiitake, sliced
8
300g of fresh peas, cleaned and cut diagonally into three pieces
9
To taste salt

Directions

1
2
Melts 5 tablespoons of butter in a medium saucepan over medium heat
3
Mixes in the grated carrot, chopped onion, and cooks for 5 minutes, stirring occasionally
4
Adds the rice cakes and thyme, mixing well
5
Pours in the broth and lets it come to a boil
6
Reduces heat, covers, and simmers slowly until all the liquid is absorbed
7
While this is cooking, melts the remaining butter
8
Mixes in the sliced mushrooms and cooks for 3 minutes, stirring occasionally
9
Adds the peas and stirs for an additional 4 minutes until they're cooked and crunchy, then adds to the rice cakes and seasons with salt to taste.