Total Time
15mins
Prep 5 mins
Cook 10 mins

A big way to spice up peas! I like them with a nice steak off the BBQ! From "Breast Wishes" http://www.breastfriends.ca/

Ingredients Nutrition

Directions

  1. In a large skillet over medium heat, melt butter then stir in bouillon powder, water, mushrooms, celery, dill and curry. Cook for about 6 minutes or until veggies are almost tender.
  2. Stir in peas - cook uncovered for 2 minutes, then add water chestnuts and pepper, stirring occasionally for about 1 minute or until heated through.
  3. Serve immediately!

Reviews

(2)
Most Helpful

Yum! Whoever thought plain old peas could taste so good! I thought dill and curry was an unusual combination, but they really combine well. The texture was excellent! I did add the red pepper with the onion, etc. early on, because I like it cooked well. I also used chicken base in place of the bouillon. I wasn't sure if the peas were frozen, canned, etc., so I used a 12 oz. bag of steamable frozen peas that I steamed first. Other than that, I made this exactly as posted. Thanks for sharing. Made for Spring PAC 2011.

JackieOhNo! March 14, 2011

What a great way to serve peas! I liked the change from the usual & found these crunchy and flavorful. I used chicken broth instead of boullion, but followed the recipe otherwise. Served with Recipe #429758 and Recipe #427369 for ZWT6. Thank you for sharing the recipe! :-)

Susie D June 22, 2010

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