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!
Calories: 238kcal | Carbohydrates: 43.1g | Protein: 6.3g | Fat: 3.4g | Fiber: 2.5g