Recipe by Faigy Murray

Rice with Roasted Veggies and Pomegranate Seeds

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

For the colors alone it’s worth it to make this dish! It’s so vibrant and pretty you won’t want to eat it; you’ll want it as a centerpiece for your table. But once you taste it you won’t be able to stop!! I often make extras of this and stuff capons with it.


Main ingredients

  • 3 tablespoons oil, such as Gefen Canola Oil

  • 1 red onion, diced

  • 1 red pepper, diced

  • 1 yellow pepper, diced

  • 1 green pepper, diced

  • 1 box mushrooms (approximately 10 ounces), diced

  • 3 cups cooked rice

  • pomegranate seeds


Prepare the Rice Dish


In a large skillet heat the oil and add the vegetables. Sauté for about 10-15 minutes, stirring every so often until the onions are translucent. You don’t want the vegetables to get too soggy.


Mix with the rice.


Toss with pomegranate seeds before serving.


This recipe freezes well.
Rice with Roasted Veggies and Pomegranate Seeds

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Cheryl Soltz
Cheryl Soltz
3 years ago

This is a great recipe. I made it for Rosh Hashana and used it for both days