Cajun Trinity Turmeric Rice With Mushrooms
Jazz up dinner tonight with this Cajun trinity turmeric rice with mushrooms. Onions, celery, two types of bell peppers, turmeric, and mushrooms all get coated with seasoning before being cooked to perfection. Yum and yay!!
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Servings: 4 to 6
Ingredients
- ⅓ cup chopped onion
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red bell pepper
- ⅓ cup chopped celery
- 2 tablespoons butter or oil
- 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
Instructions
- 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.
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