Dirty Rice With Mushrooms
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity — onion, green bell pepper and celery in equal parts — to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Ingredients
- ¼ cupneutral oil, such as safflower or canola
- ½ cupfinely chopped yellow onion
- ½ cupfinely chopped celery
- ½ cupfinely chopped green bell pepper
- kosher salt (diamond crystal) and black pepper
- 8 ouncescremini mushrooms, trimmed and finely chopped
- 1 tablespoonminced garlic
- 2 cupslong-grain white rice
- 2 teaspoonscajun seasoning
- 3 cupsstore-bought or homemade mushroom broth
- 1black-eyed peas, rinsed and drained
- ½ cupthinly sliced scallions, plus more for garnish
- hot sauce, for serving
Directions
- 1
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
- 2
Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
- 3
Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
- 4
Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.