3 tbsp. butter
1/4 c. onion, diced
1 lb. mushrooms, sliced or 1 (8 oz.) can
1 1/2 tsp. curry powder
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. ginger
1 tbsp. Miso
2 c. milk
8-10 oz. peas
1 c. rice, raw

Cook rice according to directions on package. Should have 3-4 cups cooked rice.

Saute onions and mushrooms in butter. Blend in flour and seasonings. Cook over low heat until smooth and bubbly. Slowly stir in milk; add peas. Bring to boil, stirring constantly. Boil and stir for 1 minute. Serve over rice. Serves 4.