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Name: Marinated Peas and Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Water; 9 sm Carrots, (1/2 pound) each; 1 ts olive oil; 1 1/2 c Small mushrooms; 1 1/2 c Fresh shiitake mushrooms,; 1 ts Mixed peppercorns; 12 Parsley sprigs; 8 sm Mint leaves; 1 ts Mustard seeds; 6 Pearl onions; 1 c Shelled green peas; 2/3 c Tarragon-flavored vinegar; 1/2 ts Salt

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INGREDIENTS

1/2 c Water
9 sm Carrots, (1/2 pound) each
1 ts olive oil
1 1/2 c Small mushrooms
1 1/2 c Fresh shiitake mushrooms,
1 ts Mixed peppercorns
12 Parsley sprigs
8 sm Mint leaves
1 ts Mustard seeds
6 Pearl onions
1 c Shelled green peas
2/3 c Tarragon-flavored vinegar
1/2 ts Salt

INSTRUCTIONS

Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel. Heat oil in a nonstick skillet over medium heat. Add onions; saute 5 minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender. Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable mixture into a shallow dish or glass bowl; set aside. Combine the vinegar and the next 4 ingredients (vinegar through salt) in a small saucepan; bring to a boil. Pour over vegetables; cover and marinate in refrigerator at least 2 hours. Yield: 4 servings (serving size: 1 cup). Per serving: 161 Calories; 2g Fat (12% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 624mg Sodium Serving Ideas : Serve with a slotted spoon. Recipe by: Cooking Light, April 1995, page 118 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

NOTES

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Marinated Peas and Mushrooms

1/2 c Water
9 sm Carrots, (1/2 pound) each
1 ts olive oil
1 1/2 c Small mushrooms
1 1/2 c Fresh shiitake mushrooms,
1 ts Mixed peppercorns
12 Parsley sprigs
8 sm Mint leaves
1 ts Mustard seeds
6 Pearl onions
1 c Shelled green peas
2/3 c Tarragon-flavored vinegar
1/2 ts Salt

Drop onions into a saucepan of boiling water; return to a boil. Drain;  rinse under cold water. Drain and peel.    Heat oil in a nonstick skillet over medium heat. Add onions; saute 5  minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender.  Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable  mixture into a shallow dish or glass bowl; set aside.    Combine the vinegar and the next 4 ingredients (vinegar through salt) in a  small saucepan; bring to a boil. Pour over vegetables; cover and marinate  in refrigerator at least 2 hours. Yield: 4 servings (serving size: 1 cup).    Per serving: 161 Calories; 2g Fat (12% calories from fat); 6g Protein; 33g  Carbohydrate; 0mg Cholesterol; 624mg Sodium    Serving Ideas : Serve with a slotted spoon.    Recipe by: Cooking Light, April 1995, page 118    Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 4 Servings

Calories: 74
Calories from Fat: 6 (8%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 7.6mg		0 %
Potassium 260.6mg		7 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 13.2g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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