2 Servings 8 min Cook
7 Cloves, minced Garlic
3 Tbsp Vegetable Broth
6 1/3 Cup sliced Mushrooms
3 1/3 Cup Peas
1 Tbsp Olive Oil
1 Tsp Lemon Juice
1 Dash Salt
1 Dash Pepper
1 Tbsp Sunflower Seed Kernels
Chop or press garlic.
Heat 3 tbsp broth over medium heat in a stainless steel skillet.
When broth begins to steam, add the sliced mushrooms and garlic, sauté for 3 minutes.
Add green peas and sauté for 4 more minutes.
Transfer to a bowl.
Top with the oil, lemon juice, salt and pepper.
Toss to coat.
Top with sunflower seeds.
