The reality is that there is no way I can describe this dish to you. As if my description would even do justice! However, I’ll do my best 😉 This rice is super light and fluffy with a perfectly balanced hint of rosemary, sweet bell peppers, and THE MOST epically savory mushrooms. If you’re not a mushroom fan, it’s quite possible that you will be after this recipe!
I initially created this recipe (and served it with a baked salmon filet) for my dad when he was in town last week. He loved it! And I mean, that says a lot simply for the fact that he does not typically enjoy healthy food!
Now, let’s talk about this rice. I used a long grain Basmati rice that was fluffy and non-sticky. This Royal Basmati Rice is straight from the foothills of the Himalayas and has a great aroma and delicate flavor! Topped with rosemary, bell peppers, mushrooms….YES. It truly is the best!
Side note about the mushrooms: If you don’t have madeira or a dry wine on hand, you could always cook the mushrooms in a an equal amount of broth. However, I love cooking with madeira! It gives food just the right amount of flavor!
Rosemary and Mushroom Rice Pilaf
- 1 Tbsp coconut oil
- 1 onion (chopped)
- 2 bell peppers (sliced or chopped)
- 1 1/2 cup dry rice
- 2 cups veggie broth
- 2 Tbsp dried rosemary
- 2 cups mushrooms
- 1/4 cup madeira (or any dry wine)
- In a pot, heat the coconut oil over medium high heat until it is fully melted.
- Add the onion and bell peppers. Cook for about 7 minutes.
- Add in the dry rice and cook for about 30 seconds. Pour the broth over the rice and bring to a boil.
- Reduce heat to a simmer, then cover and allow to cook for 15 minutes.
- In a skillet, combine the mushrooms and madeira. Cook until the mixture has reduced.
- Add salt/pepper to taste, then plate and serve!