Rosemary Mushroom Rice Pilaf with Carrots and Peppers

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Rosemary Mushroom Rice Pilaf with Carrots and Peppers Recipe

This Rosemary Mushroom Rice Pilaf with Carrots and Peppers is a tasty and healthy side dish that comes together quickly. The combination of rosemary, mushrooms, and vegetables adds flavor and color to any meal.

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1/2 teaspoon black pepper
• 1 cup long-grain white rice
• 1 onion, chopped
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon salt
• 2 cups water
• sliced mushrooms, 8 oz

Time Needed

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• In a large saucepan, bring the rice, water, and salt to a boil over high heat.
• Reduce to a low heat, cover, and cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
• Meanwhile, in a large skillet over medium heat, heat the olive oil.
• Sauté the onion and garlic for 2-3 minutes, or until the onion is translucent.
• Sauté the mushrooms, rosemary, and black pepper for 5-7 minutes, or until tender and lightly browned.
• Sauté the carrots and red bell pepper for 2-3 minutes, or until the vegetables are tender.
• In a large mixing bowl, combine the rice and mushroom mixture and stir well.
• Cover the mixture in a 9x13 inch baking dish with foil.
• Bake for 10-15 minutes, or until thoroughly heated.
• Serve garnished with chopped parsley.

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