Rice Medley is a sumptuous meal in itself. I often make this for the weekend luncheons. It is so tasty you might actually forget to have the other dishes. Try this simple and easy recipe for Rice Medley.
Canned pea and onions
17 Ounce, drained reserve liquid
Uncooked instant rice
1 1⁄2 Cup (24 tbs)
1 Small, shredded
Add enough water to reserved liquid to measure 1 1/2 cups; pour into 2 quart saucepan.
Heat to boiling.
Stir in peas, rice, butter, salt and shredded carrot; heat to boiling.
Remove from heat.
Cover tightly; let stand until liquid is absorbed and rice is tender, about 10 minutes.