Bell Pepper and Raisin Pilaf
This pilaf is great for pot-luck suppers or a casual get-together. Use a variety of bell pepper colors for a eye-catching and festive dish. Use a butter substitute to make dairy free.
4-5 tablespoons butter (or substitute)
1 or 2 small bell peppers, chopped well – use green, red, yellow or orange – or any combo!
2 stalks of celery, chopped well
1 medium yellow onion, chopped well
3 garlic cloves, minced well
1 cup of brown rice
2 2/3 cup of boiling water
2 gluten-free vegetable (or chicken) bouillon cubes (Check label for allergens!)
1 cup of golden raisins
Salt and pepper, to taste
Optional: Couple of dashes of cayenne pepper – to kick it up a notch
In a large saucepan, melt the butter and then add the bell pepper, celery, onion, and garlic. Season with salt and pepper, and sauté until the vegetables are slightly soft and the onions are transparent.
Next add the rice, and sauté, while stirring 4-6 minutes more, making sure to coat the rice with the vegetable mixture.
Add the boiling water, bouillon cubes and the raisins. Season with the salt and pepper, and the cayenne pepper, if desired. While stirring, increase heat to high until the mixture comes to a boil. Reduce heat, cover and let simmer for about 45 minutes to 1 hour – or until rice is done.
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