The Best Bell Pepper And Mushroom Rice Pilaf

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!

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Nutrient	Quantity
Total fats	42.3687 g
Protein	3.6533 g
Carbohydrates	25.5944 g
Energy	480.1232 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.8488 g
Water	232.5178 g
Aspartic acid	0.3227 g
Calcium, Ca	113.8372 mg
Lutein + zeaxanthin	1146.0105 g
Fiber, total dietary	5.4655 g
Fatty acids, total saturated 22:0	0.1386 g
Carotene, beta	601.3825 g
Niacin	0.7205 mg
Vitamin A, RAE	50.1552 g
Fatty acids, total trans-polyenoic	0.1533 g
Arginine	0.3002 g
Riboflavin	0.1242 mg
Tocopherol, beta	0.0042 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	3.8384 g
Fatty acids, total saturated 20:1	0.5531 g
Glutamic acid	0.7989 g
Stigmasterol	1.26 mg
Sodium, Na	23.355 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0903 g
Total lipid (fat)	42.3687 g
Manganese, Mn	0.4416 mg
Fructose	2.0986 g
Proline	0.1483 g
Fatty acids, total saturated 16:0	1.8907 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.8288 g
Sucrose	4.4209 g
Choline, total	15.678 mg
Fatty acids, total polyunsaturated 18:1 t	0.0126 g
Sugars, total	12.0283 g
Serine	0.118 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.8878 g
Vitamin B-6	0.2559 mg
Selenium, Se	1.4642 g
Ash	1.4093 g
Tocotrienol, delta	0.0042 mg
Fatty acids, total saturated 18:1 undifferentiated	25.984 g
Pantothenic acid	0.2838 mg
Phenylalanine	0.1016 g
Beta-sitosterol	173.46 mg
Copper, Cu	0.1544 mg
Betaine	0.2142 mg
Thiamin	0.1292 mg
Methionine	0.0238 g
Iron, Fe	1.8931 mg
Carbohydrate, by difference	25.5944 g
Phosphorus, P	84.4285 mg
Folate, total	94.5277 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1533 g
Tocopherol, gamma	11.5205 mg
Lycopene	0.115 g
Alanine	0.1191 g
Valine	0.1177 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	8.0769 g
Glycine	0.1335 g
Carotene, alpha	0.069 g
Glucose (dextrose)	3.1939 g
Fatty acids, total saturated 14:0	0.0076 g
Zinc, Zn	0.6697 mg
Isoleucine	0.1015 g
Tocopherol, delta	0.4158 mg
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	11.9265 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.1548 g
Tocotrienol, alpha	0.0815 mg
Vitamin A, IU	1003.3452 IU
Folate, DFE	94.5277 g
Tryptophan	0.0427 g
Vitamin C, total ascorbic acid	30.64 mg
Phytosterols	24.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	25.9236 g
Fatty acids, total saturated 20:0	0.273 g
Fatty acids, total saturated 6:0	0.0001 g
Campesterol	101.22 mg
Tyrosine	0.0782 g
Vitamin K (phylloquinone)	238.5273 g
Fatty acids, total saturated	3.2005 g
Histidine	0.0553 g
Fatty acids, total monounsaturated	26.6279 g
Threonine	0.107 g
Folate, food	94.5277 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	7.9212 mg
Fatty acids, total trans	0.1659 g
Fatty acids, total trans-monoenoic	0.0126 g
Magnesium, Mg	37.2532 mg
Lysine	0.1548 g
Potassium, K	521.2317 mg
Cystine	0.0072 g
Fluoride, F	1.9566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Turmeric powder	1 teaspoon	0	0	0
Basmati rice	4 cups	0	0	0
Brown sugar	1 teaspoon	11.4	2.9427	0
Onion	1	64	14.944	0.16
Spring onion	1 cup	32	7.34	0.19
Mushroom	1.5 cups	0	0	0
Red bell pepper	1.5 cups	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Red Chili Powder	0.5 teaspoon	0	0	0
Soya Sauce	3 tablespoons	0	0	0
Garlic Clove	4	0	0	0
canola oil	3 tablespoons	371.28	0	42