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    Saucy Peas and Rice

    1 cup sliced mushrooms
    1 tablespoon margarine or butter
    1 package (10 ounces) Birds Eye Green Peas
    1 can (10 1/4 ounces) condensed cream of mushroom soup
    1 cup milk
    Dash of pepper
    1 1/2 cups Original Minute Rice


    Cook and stir mushrooms in hot margarine in large skillet until lightly browned. Add peas, soup, milk and pepper. Bring to boil. Reduce heat, cover and simmer 2 minutes. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

    Makes 4 servings

    This recipe created by Kraft Foods.

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