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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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.
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
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.
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This is a great recipe. I made it for Rosh Hashana and used it for both days