| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 6 | Servings | |
INGREDIENTS
| 400 | g | Frozen peas, defrosted |
| 150 | g | Mushrooms, cut into slices |
| 1 | Onion, finely chopped | |
| 2 | T | Margarine |
| 1 | T | Oil |
| 1/2 | c | Fresh dill, finely chopped |
| 1 | T | Vegetable broth |
| Salt and pepper to taste | ||
| minutes. Serve and enjoy. |
INSTRUCTIONS
Source: Jewish cooking class taught by Bilha Widman Saute the mushrooms and onions in the oil and margarine till lightly browned. Add the peas and dill, and salt and pepper to taste. Add a cup of water, bring to a boil, then cook over a low heat for about Posted to JEWISH-FOOD digest V96 #60 Date: 24 Oct 96 05:50:14 EDT From: Karen Snyder <100130.1562@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: <1mg
Sodium: 143.9mg
Potassium: 354mg
Carbohydrates: 14.4g
Fiber: 4.2g
Sugar: 4.7g
Protein: 5.4g