Ingredients
-
3
-
4
-
1
-
1 1/2
-
4
-
1 1/2
-
1
-
3
-
1/2
-
1
-
-
-
-
-
Directions
The Best Bell Pepper and Mushroom Rice Pilaf,This wonderful recipe is from the Weekend magazine. I just LOVE it and hope you too will!,Very nice side dish to my Southwestern Brisket. I have bell peppers in the brisket so I left them out of the recipe, but the flavor is very nice, just spicey enough. Thanks Charishma for a tasty rice dish to add to my recipe book!Carole in Orlando,This wonderful recipe is from the Weekend magazine. I just LOVE it and hope you too will!
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Steps
|
1
Done
|
Heat Oil in a Wok. |
|
2
Done
|
Add the Garlic and Saut on Medium Flame Until the Raw Smell Is Gone and It Starts to Brown. |
|
3
Done
|
Add the Sliced Onion and Red Bell Pepper. |
|
4
Done
|
Saut on Medium Flame For 3 Minutes. |
|
5
Done
|
Add Red Chili Powder, Turmeric Powder, Pepper and Salt to Taste. |
|
6
Done
|
Mix Well With the Other Ingredients. |
|
7
Done
|
Sprinkle Spring Onions Over the Rice Immediately Before Serving. |
|
8
Done
|
Serve Hot. |
|
9
Done
|
Enjoy! |
