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Basil Peas and Mushrooms
Ingredients
-
1/2
cup sliced carrot (1 medium)
-
1
10 ounce package frozen peas
-
2
cups sliced mushrooms
-
2
green onions, cut into 1/2-inch pieces
-
1
tablespoon butter or margarine
-
1
tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
-
1/4
teaspoon salt
-
Dash black pepper
Directions
1. In a medium saucepan cook carrot, covered, in a small amount of boiling salted water for 3 minutes. Add the peas. Return to boiling; reduce heat. Cook about 5 minutes more or until carrot and peas are crisp-tender. Drain well. Remove carrot and peas from saucepan; set aside.
2. In the same saucepan cook mushrooms and green onion in hot butter until tender. Stir in basil, salt, and pepper. Return carrot and peas to saucepan; heat through.
3. Makes 6 servings.
Nutrition Facts
(Basil Peas and Mushrooms)
- Servings Per Recipe 6,
- Calories 69,
- Protein (gm) 4,
- Carbohydrate (gm) 9,
- Fat, total (gm) 3,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 2041,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Sodium (mg) 171,
- Potassium (mg) 226,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Vegetables () 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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