Oh the flavor and texture!!! This Cajun trinity turmeric rice with mushrooms jazzes up a weeknight dinner, and puts the finishing touch on a more elaborate weekend feast. Jam-packed with veggies and seasonings, this hearty gluten free rice recipe is sooo easy to make!! Yep and yay!!
Although I don’t eat rice too often, I cook it regularly for Mark. It’s not that I don’t like rice. Cause I do, I do!! When it’s cooked right, rice rocks with soul-filling flair that makes me feel all warm and loved inside. But rice just straight up upsets my stomach.
And, well, I prefer for my stomach to be un-upset. Yep. So, I eat lots of potatoes and veggies, and leave the rice-eating ’round here to Mark.
But, a true south Louisianian home cook always has rice on hand for guests. Ya know, to top all of the gluten free Cajun dishes that we eat with…
So, I thought about what I could do special with rice for my husband, our family, and our church family to enjoy. Then one thought led to another, which led to an obsession that drove me straight to the stove to develop a new recipe…
Introducing Cajun Trinity Turmeric Rice With Mushrooms
I started the turmeric rice with the Cajun trinity of onions, green bell pepper, and celery. And I also threw in a red pepper from our garden to add more color, taste, and texture to the rice. A pat of butter was all the ‘trinity’ mixture needed to get going:
Once the veggies got soft and started to brown, I added mushrooms and fresh parsley to the mixture and let it cook down. Then, I added a few minced garlic cloves, and let the mixture cook for about two minutes:
Then, I added turmeric and other seasonings to the Cajun trinity vegetables:
Once the seasonings were well-incorporated, I added the rice to the mixture:
I cooked it for another 2 to 3 minutes to toast the rice slightly. Then, I poured chicken broth to the mixture. I also splashed a bit of apple cider vinegar into the pot to help make the prepared rice fluffier. I covered the small cast iron Dutch oven, and I cooked the Cajun trinity turmeric rice with mushrooms over low heat for 20 minutes.
Once it was cooked, I had a few bites to try it out. This Cajun trinity turmeric rice with mushrooms is sooo good, y’all!! But, I made it again to ensure that the recipe converted well on repeat. And it does!! Yep and yay! The turmeric flavor is mild but present. And each veggie adds a distinct taste and texture to the dish that makes you feel like you are eating something way more special than plain ole rice. Cause you are!! Enjoy whenever you need a yum-delicious gluten free rice dish, and see ya’ll on the yum side…
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- ⅓ cup chopped onion
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red bell pepper
- 1 tablespoon butter
- 2 cups sliced mushrooms
- 2 minced garlic cloves
- 2 tablespoons chopped fresh parsley
- 1 cup rice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 teaspoon apple cider vinegar
- 2 cups gluten free chicken broth
- Pour the 'trinity' of chopped onion, celery, and red and green bell pepper into a2-quart cast iron Dutch oven.
- Add the tablespoon of butter.
- Cook over medium heat for about 5 minutes, or until the veggies start to brown slightly.
- Add the mushrooms, and cook for an additional 5 minutes.
- Add garlic and parsley. Cook for 3 minutes, stirring often to ensure garlic doesn't burn.
- Add rice and remaining ingredients. Bring to a boil.
- Reduce heat to low. Cover, and cook for 20 minutes.
- Remove from heat, and let sit for 5 minutes before serving.