Cajun Trinity Turmeric Rice With Mushrooms

• Gluten free
• Paleo

• Produce

  • 2 Garlic cloves
  • 1/3 cup Green bell pepper
  • 2 cups Mushrooms
  • 1/3 cup Onion
  • 2 tbsp Parsley, fresh
  • 1/3 cup Red bell pepper

• Canned Goods

  • 2 cups Chicken broth, gluten free

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Dairy

  • 1 tbsp Butter

Found on asprinklingofcayenne.com

Description

Ingredients

• ⅓ cup chopped onion
• ⅓ cup chopped green bell pepper
• ⅓ cup chopped red bell pepper
• 1 tablespoon butter
• 2 minced garlic cloves
• 2 tablespoons chopped fresh parsley
• 2 cups sliced mushrooms
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 teaspoon apple cider vinegar
• 2 cups gluten free chicken broth

Directions

• Pour the trinity of chopped onion, celery, and red and green bell pepper into a2-quart cast iron Dutch oven.
• Add the tablespoon of butter.
• Cook over medium heat for about 5 minutes, or until the veggies start to brown slightly.
• Add the mushrooms, and cook for an additional 5 minutes.
• Add garlic and parsley. Cook for 3 minutes, stirring often to ensure garlic doesnt burn.
• Add remaining ingredients. Bring to a boil.
• Reduce heat to low. Cover, and cook for 20 minutes.
• Remove from heat, and let sit for 5 minutes before serving.