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