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Dirty Rice With Mushrooms

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 a simple leafy green or chopped salad.

Ingredients

  • ¼

    cup neutral oil, such as safflower or canola

  • ½

    cup finely chopped yellow onion

  • ½

    cup finely chopped celery

  • ½

    cup finely chopped green bell pepper

  • Kosher salt (Diamond Crystal) and black pepper

  • 8

    ounces cremini mushrooms, trimmed and finely chopped

  • 1

    tablespoon minced garlic

  • 2

    cups long grain white rice

  • 2

    teaspoons Cajun seasoning

  • 3

    cups mushroom broth

  • 1

    (15-ounce can) black-eyed peas, rinsed and drained

  • ½

    cup thinly sliced scallions, plus more for garnish

  • Hot sauce, for serving

Preparation

  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 black 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 over black-eyed peas 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.