Description
This colorful one-pan dish is loaded with flavor. Made with mushrooms, peppers, and artichokes, it’s 100% plant-based and packed with good stuff. If you’ve got vegan guests (or just want something lighter), this one’s a total win, even the meat-eaters at our table loved it.
Ingredients
Scale
- 3 cups veggie stock
- 1/2 tsp ground turmeric
- 2 bay leaves
- 2 tsp olive oil
- 2 tsp garlic (jarred works great)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium Portobello mushroom, chopped
- 2 medium tomatoes, chopped
- 1 1/2 cups Basmati rice
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- A pinch of cayenne (or more if you like heat)
- 1 can of peas (drained)
- Half a jar of artichoke hearts
Instructions
- Warm the veggie stock in a small pot with turmeric and bay leaves.
- Let it simmer while you prep the rest.
- In a large skillet, heat the olive oil.
- Add the garlic and onion.
- Cook until the onion starts to brown a little.
- Stir in the bell peppers and mushroom.
- Let them cook for about 5 minutes until they start to soften.
- Add the tomatoes and rice.
- Pour in the warm veggie stock and mix in all the seasonings. Stir well.
- Cover and let it cook for 25–30 minutes.
- Stir now and then, and add a splash of stock or water if it looks dry.
- Once the rice is tender, stir in the peas and artichoke hearts.
- Turn off the heat, cover again, and let it sit for 5–10 minutes.
- Done! Fluff it up and top with parsley and a squeeze of fresh lemon.
Tastes even better the next day. Trust us, you’ll want leftovers.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes and EsmeSalon Homemade Recipes
