Sunshine Rice with Snow Peas and Mushrooms

Spring is in the air around southern Michigan: the geese are back from the south, snowdrops are blooming, and all the trees are covered in buds ready to open with warmer temperatures. And the sunshine is amazing! Warm, bright, and happy 🙂

So here’s a dish to go with the time of year. Sun-infused rice, bright green snow peas, and earth-toned mushrooms are a quick and easy meal to please everyone in your family.
And kids can help with all the spice-measuring, pouring, and stirring while the rice is not on the stove yet.

Just one more week until spring!


Sunshine Rice with Snow Peas and Mushrooms


  • 1 cup white Jasmine rice
  • 1 lb snow peas
  • 1 lb mushrooms
  • 2 tsp salt
  • 1 tsp turmeric
  • 2 tsp dried thyme
  • 1/2 tsp dried tarragon
  • 1 TBsp olive oil


  1. Rinse rice, place in medium sized pot with 2 cups of water. Add 1 tsp salt and the turmeric, mix. Cover, bring to a boil, reduce heat to a simmer and cook for about 20 minutes, until all water has been absorbed. Let sit for a few minutes, fluff with a fork, cover again until ready to serve.
  2. While the rice is cooking, slice the mushrooms and remove any tough ends as well as the string from the snow peas.
  3. Heat oil over medium-high heat in a pan, add mushrooms with thyme and tarragon. Fry for 5 minutes. Add snow peas and 1 tsp salt, fry for another minute or two, until snow peas turn bright green. [They will be al dente, with a nice crunch, not soft.]
  4. Plate rice first, top with mushroom-pea mix. Enjoy with your eyes and taste buds!

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