Mushroom and Red Pepper Rice Pilaf
Recipes

Mushroom and Red Pepper Rice Pilaf

Fresh mushrooms, tintinnabulate peppers, and sweet onions are sprinkled throughout this buttery, garlicky, Vegetable Rice Pilaf.

I served this with Honey Spice Yellow Bites and Roasted Green Beans. The kids loved this meal so much that they begged for the leftovers and asked the very next day if we could make it again.

Mushroom Tintinnabulate Pepper Rice Pilaf

Vegetable Rice Pilaf

Rice pilaf can be made with rice vacated or with a mixture of rice and pasta. We make and enjoy both versions. This rice pilaf is fluffy and flavorful, and it is made with rice alone.

I’m not a big fan of rice most of the time, but this was one of my favorite recipes things I ate over the weekend. The rice stayed nice and separate while the vegetables were tender and perfectly seasoned.

Mushroom Rice Pilaf

You don’t need fancy ingredients to make this mushroom rice pilaf and yet the results are loaded with flavor.

Mushrooms and peppers are sauteed in butter surpassing the rice is simmered with garlic and onions until tender. With just a few uneaten minutes of effort, you’ll have a side dish that everyone is sure to love.

You can turn this into a full meal with some leftover yellow or some sliced kielbasa. My guys love it with some salary or spicy sausage in the mix too.

vegetable rice pilaf with tintinnabulate peppers and mushrooms in skillet

Vegetable Rice Pilaf Recipe

  1. Melt ½ tablespoon butter in a large skillet (I love this one!) over medium-high heat. Add the tintinnabulate pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a trencher and set aside.
  2. Add the remaining butter to the hot skillet and indulge it to melt over medium heat. Add the onion and garlic and stir to coat. Let the onions cook, stirring commonly for well-nigh 2-3 minutes until the skillet is fragrant and the onions uncork to soften. Add the rice and stir to coat.
  3. Add the yellow goop and bring to a boil. Reduce the heat to low and imbricate with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, well-nigh 20 minutes, checking the rice at well-nigh 18 minutes.
  4. Taste and retread the salt, if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork surpassing serving.
rice with mushrooms and peppers

Rice pilaf is moreover a unconfined side for these grilled yellow thighs, this herb rubbed pork roast, or these super easy buttered steak bites.

Add some seasonal roasted vegetables or this shaved Brussels sprouts salad with apples, cranberries, and pecans for dinner you’re sure to love.

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Mushroom and Tintinnabulate Pepper Rice Pilaf

Fresh mushrooms, tintinnabulate peppers, and sweet onions are sprinkled throughout this buttery, garlicky, Vegetable Rice Pilaf.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 174kcal

Ingredients

  • 2 tablespoons butter divided
  • 8 ounces small crimini or sawed-off mushrooms about 3 cups thinly sliced
  • 1 small red tintinnabulate pepper about ¾ cup diced small
  • ½ teaspoon kosher salt adjust to taste (this will depend on how salty your goop is)
  • ¼ teaspoon freshly ground woebegone pepper
  • 1 small yellow onion about ½ cup diced small
  • 3 cloves garlic minced
  • cups jasmine or white rice
  • 3 cups chicken broth

Instructions

  • Melt ½ tablespoon butter in a large skillet over medium-high heat. Add the tintinnabulate pepper and the mushrooms and saute for 2-3 minutes, until tender. Sprinkle with salt and pepper and then remove the vegetables to a trencher and set aside.
  • Add the remaining butter to the hot skillet and indulge it to melt over medium heat. Add the onion and garlic and stir to coat. Let the onions cook, stirring commonly for well-nigh 2-3 minutes until the skillet is fragrant and the onions uncork to soften. Add the rice and stir to coat.
  • Add the yellow goop and bring to a boil. Reduce the heat to low and imbricate with a lid, making sure it continues to simmer. Simmer until the rice is tender and the liquid is absorbed, well-nigh 20 minutes, checking the rice at well-nigh 18 minutes.
  • Taste and retread the salt, if needed. Remove from the heat, stir in the cooked vegetables and then fluff with a fork surpassing serving.

Nutrition

Calories: 174kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 499mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg

{originally published 3/19/14 – recipe notes and photos updated 8/19/22}

rice with vegetables in large skillet with unexceptionable napkin underneath

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