Teriyaki Rice Pilaf With Mushrooms And Peas

Teriyaki Rice Pilaf With Mushrooms And Peas 16 oz sliced baby portabella mushrooms 6 green onion thinly sliced 2 cloves garlic minced 1/4 tsp ground ginger 1/4 tsp crushed red pepper flakes olive oil 1/4 tsp garlic salt 1/4 tsp black pepper 4 cups cooked long grain white rice 1/3 cup teriyaki sauce 1 tsp sesame oil 1/2 cup frozen petite peas Heat a few drizzles of olive oil in a large skillet. Add the sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their juices, softened and browned. Season lightly with salt and pepper. Add the sliced green onions, minced garlic, ground ginger, red pepper flakes, garlic salt and black pepper. Add additional olive oil if needed. Cook for 1-2 minutes until the onions are softened. Lower the heat and add the cooked rice, teriyaki sauce and sesame oil. Continue to cook over medium until the rice is heated through.. Add the frozen peas and stir over low heat until the peas are crisp tender. Serve immediately garnished with additional green onion, if desired.