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!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 3  tablespoons  pure wesson canola oil or 3  tablespoons  sunflower oil
• 4  garlic cloves, peeled, washed and chopped
• 1  onion, peeled, washed and sliced
• 1 1⁄2 cups  diced red bell peppers
• 4  cups cooked basmati rice
• 1 1⁄2 cups  sliced mushrooms
• 1  teaspoon brown sugar
• 3  tablespoons light soya sauce
• 1⁄2 teaspoon red chili powder
• 1  teaspoon turmeric powder
• 1⁄4 teaspoon black pepper
•  salt
• 1  cup spring onion, chopped

Directions

1. Heat oil in a wok.
2. Add the garlic and sauté on medium flame until the raw smell is gone and it starts to brown.
3. Add the sliced onion and red bell pepper.
4. Sauté on medium flame for 3 minutes.
5. Add red chili powder, turmeric powder, pepper and salt to taste.
6. Mix well with the other ingredients.
7. Sprinkle spring onions over the rice immediately before serving.
8. Serve hot.
9. Enjoy!