With meaty mushrooms and black-eyed peas, this veggie-based rice assembly makes a satisfying entrée or flavorful side dish that everyone will enjoy.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, stovetop
| 2 tbsp | olive oil |
| 8 oz | sliced mushrooms |
| 2 stalks | celery, diced |
| 1 | onion, diced |
| 1 | red bell pepper, diced |
| 1 tbsp | The Original Louisiana Brand Hot Sauce |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 can (19oz) | black-eyed peass, drained and rinses |
| 1½ cups | basmati rice |
| 4 | scallions, sliced |
Into large saucepan set over medium-high heat, add oil. Add mushrooms, celery, onion and red pepper; cook, stirring occasionally, for 8 to 10 minutes or until starting to brown and soften. Stir in hot sauce.
Stir in 3 1/2 cups water, Seasoned Vegetable Base, black-eyed peas and rice; bring to a boil. Reduce heat to low.
Cover and cook, stirring occasionally, for 18 to 20 minutes or until rice is tender and has absorbed most of the cooking liquid. Remove from heat. Let stand, covered, for 10 minutes before fluffing with fork.
Garnish with scallions before serving.
Tip: Serve with squeeze of lemon juice and drizzle of hot sauce if desired.