Looking for a wholesome and flavorful side dish or light vegetarian main course? This Mushroom and Bell Pepper Rice Pilaf is a one-pot wonder that’s easy to prepare and bursting with savory goodness. With the earthiness of mushrooms, the sweetness of bell peppers, and perfectly spiced long-grain rice, this dish is a fantastic addition to any meal. Whether you’re cooking for your family or hosting friends, this recipe delivers comfort and flavor with minimal effort.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 bell pepper (any color), diced
- 1 cup long-grain rice (such as basmati or jasmine)
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Base: Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Vegetables: Add the sliced mushrooms to the pan and cook for 4–5 minutes until softened and slightly browned. Stir in the diced bell pepper and cook for an additional 2 minutes, ensuring the vegetables are evenly mixed.
- Toast the Rice: Add the rice to the pan and stir it with the vegetables, allowing the grains to toast slightly for 1–2 minutes. This step enhances the nutty flavor of the rice.
- Add the Broth and Spices: Pour in the vegetable broth (or chicken broth) and stir in the dried thyme, oregano, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the liquid is fully absorbed.
- Finish and Garnish: Once the rice is cooked, fluff it gently with a fork and adjust the seasoning if necessary. Garnish with freshly chopped parsley for a burst of freshness before serving.
Conclusion
This Mushroom and Bell Pepper Rice Pilaf is a versatile and nutritious dish that complements a variety of mains or shines as a light vegetarian meal. With its combination of hearty vegetables and fragrant spices, this pilaf is guaranteed to satisfy your taste buds. Simple, delicious, and made in one pot, it’s perfect for busy weeknights or a cozy family dinner.
Mushroom and Bell Pepper Rice Pilaf: A Savory One-Pot Delight
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 1 bell pepper any color, diced
- 1 cup long-grain rice such as basmati or jasmine
- 2 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Base: Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook the Vegetables: Add the sliced mushrooms to the pan and cook for 4–5 minutes until softened and slightly browned. Stir in the diced bell pepper and cook for an additional 2 minutes, ensuring the vegetables are evenly mixed.
- Toast the Rice: Add the rice to the pan and stir it with the vegetables, allowing the grains to toast slightly for 1–2 minutes. This step enhances the nutty flavor of the rice.
- Add the Broth and Spices: Pour in the vegetable broth (or chicken broth) and stir in the dried thyme, oregano, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes or until the rice is tender and the liquid is fully absorbed.
- Finish and Garnish: Once the rice is cooked, fluff it gently with a fork and adjust the seasoning if necessary. Garnish with freshly chopped parsley for a burst of freshness before serving.