Mushroom & rice one-pot

Recipe uploaded by

Mary Cadogan

12 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Chopping an onion

1. Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

PER SERVING

282 kcalories, protein 9g, carbohydrate 55g, fat 5 g, saturated fat 1g, fibre 4g, salt 0.36 g

Latest comments and suggestions

• JOOLES

  10 March 2009

  JOOLES commented on this recipe

  I love the sound of this dish. I think i'd make a meat version too, such as Chorizo cut into matchsticks and maybe some diced chicken. I thought maybe gently frying the chorizo and chicken together, then adding it to the pot before putting it in the oven.

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• Baltar

  10 March 2009

  Baltar rated and commented on this recipe

  

  Tried this - it was quick, cheap & simply delicious! A wonderful rice dish that is hassle-free, and goes very well with almost any grilled meat. I had it with grilled, marinated prawn-skewers - YUMMY!!

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• runnyeyes

  10 March 2009

  runnyeyes rated and commented on this recipe

  

  Made with brown basmati rice...just needed longer cooking time. Fresh parmesan to serve.

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• Emma

  12 March 2009

  Emma commented on this recipe

  Substituted fresh coriander for the rosemary, just to ring the changes. Yummy!

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• Emma

  12 March 2009

  Emma rated this recipe

  

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• Emily

  14 March 2009

  Emily commented on this recipe

  I added a bit of smoked paprika and a squeeze of lemon at the end... really easy and healthy!

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• Pickled Pepper

  14 March 2009

  Pickled Pepper rated and commented on this recipe

  

  This was a success. Lovely moist rice and vegetables. I served it with marinated pork steak. I shall definitely make this again

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• Rona

  16 March 2009

  Rona rated and commented on this recipe

  

  I thought this was tasteless I'm afraid - and after 27 minutes in the oven the rice still wasn't totally cooked (but maybe that is just my preference to rice). Defintely needs something more - would add meat of some kind if I made it again. Certainly easy enough to prepare though

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• Frantic Flapjack

  19 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was quick to make and tasted very fresh - I also used coriander instead of the rosemary. Served with sausages. Good midweek meal.

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• Susan

  20 March 2009

  Susan rated and commented on this recipe

  

  I agree with Rona. I found this tasteless and lacking. It's a shame because I was really looking forward to cooking this and it looked great but the flavour was just meh and had nothing about it. This one isn't going in my binder!

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• RooBee

  28 March 2009

  RooBee commented on this recipe

  I also made this with brown rice - two of my children don't normally like rice too much - they LOVED this... will definately be doing it again!

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• RooBee

  28 March 2009

  RooBee rated this recipe

  

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• Rebecca

  14 April 2009

  Rebecca rated this recipe

  

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• gwendoline

  14 May 2009

  gwendoline rated and commented on this recipe

  

  I don't eat peppers so used sliced courgettes. If you eat meat, adding crisp lardons is delicious.

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• LaurenA

  18 May 2009

  LaurenA commented on this recipe

  Loved this, added garlic and paprika and had it cold as lunch the next day.

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• gill.g

  29 May 2009

  gill.g rated and commented on this recipe

  

  I enjoyed this. I added aubergine and garlic which combined with the mushrooms and rosemary was fantastic. I will definitely be doing this again!

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• Soph

  31 August 2009

  Soph rated and commented on this recipe

  

  This was absolutely delicious! Easy, hassle-free and very healthy. I stuck to the recipe, but I added a very generous amount of freshly ground black pepper and had a crunchy salad on the side - perfect!!!

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• kliversidge

  27 October 2009

  kliversidge commented on this recipe

  Made this for dinner with 10 friends and added chopped chorizo to the pan. Seriously good and so much flavour - nearly everyone went back for seconds!

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Ingredients

• 200g basmati rice
• 1 tbsp olive oil
• 1 large onion , chopped
• 2 tsp chopped rosemary or 1 tsp dried
• 250g chestnut mushrooms , quartered
• 2 red peppers , sliced
• 400g can chopped tomatoes
• 425ml vegetable stock
• handful parsley , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian, Low-fat

Ingredients

• 200g basmati rice
• 1 tbsp olive oil
• 1 large onion , chopped
• 2 tsp chopped rosemary or 1 tsp dried
• 250g chestnut mushrooms , quartered
• 2 red peppers , sliced
• 400g can chopped tomatoes
• 425ml vegetable stock
• handful parsley , chopped

PER SERVING

282 kcalories, protein 9g, carbohydrate 55g, fat 5 g, saturated fat 1g, fibre 4g, salt 0.36 g

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