IACP Take 5! Recipe Contest Winner - Hilda Pope Yield: Makes 4 servings.

1/2 ounce dried wild mushrooms 1 cup hot water 2 tablespoons butter 3 cups cooked long grain rice 1/4 cup frozen petite peas, thawed 1/2 cup grated Parmesan cheese   Place mushrooms in 2-quart saucepan. Pour water over mushrooms; let stand 20 minutes or until soft. Drain mushrooms and coarsely chop.   Melt butter in large skillet over medium heat. Add rice, mushrooms and peas. Stir until heated through. Add cheese; toss well.

Meal Part: Side Dish   Preparation: Five Ingredients or Less, Quick and Easy   Special Diets: Vegetarian   Main Ingredient: Cheese, Vegetables   Cuisine Type: American

Nutrition Facts Calories 281   % Daily Value* Total Fat 10g Cholesterol 26mg Sodium 315mg Total Carbohydrate 38g Dietary Fiber 1g Protein 9g