Savory Rice With Mushrooms And Maple Thyme Carrots Recipe

About this recipe

This gluten-free dinner dish combines fragrant rice with tender mushrooms, smoked turkey, and a medley of colorful vegetables. Perfect for solution seekers looking for a hearty and satisfying meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G White Pearl Italian Pudding Rice 500g
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Cooks & Co Sliced Mushrooms
• Each Pepper Red- Each
• 1kg 1kg Green Pepper
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Coriander Leaf Jar
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Heat 4 oz of salad oil in a large saucepan over medium heat. Add 8 oz of diced carrots and 8 oz of chopped onions, cooking for 3 minutes until softened.
2. 2. Stir in 5 cups of uncooked rice, mixing well to coat the grains evenly with the oil and vegetables.
3. 3. Transfer the rice mixture to a baking pan. Add 1 1/2 cups of chicken stock and stir thoroughly to combine.
4. 4. Layer 8 oz of sliced mushrooms, 1 1/2 cups of diced red pepper, and 6 oz of diced green pepper evenly over the rice mixture.
5. 5. Sprinkle 3 tbsp of garlic powder over the top. Cover the pan tightly with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the rice is tender and fully cooked.
6. 6. Remove from the oven, uncover, and garnish with 6 oz of chopped green onions and 1/4 cup of fresh coriander leaves before serving.