Mushroom & rice one-pot

Mushroom & rice one-pot

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(39 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
282
protein
9g
carbs
55g
fat
5g
saturates
1g
fibre
4g
sugar
7g
salt
0.36g

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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Method

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.

Recipe from Good Food magazine, March 2009

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Comments

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Alexandra's picture

My family all loved this, everyone had 2nds. We added chopped courgette and bacon to ours, very tasty and so easy.

janerichardson's picture

Found this whilst searching for a new idea for a quick lunch to use up mushrooms & red pepper lurking in the depths of the fridge. Didn't have any rosemary, but had (frozen) parsley. End result was lovely! Yes, it did need a fair amount of salt to lift the flavour. Re-reading the recipe afterwards, I found I'd forgotten the tinned tomatoes - and I had half a tin to use up anyway! - but still enjoyed. Next time I'll play around a bit, like the sound of paprika....

nastonia's picture
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I made this recipe with mixed peppers rather than just red, to add colour to the dish, I also added a teaspoon of chipotle paste to give the dish a bit of a kick & add a smokey flavour, also this dish can be simmered on the hob in a large pan instead of using the oven, regards Nastonia

drmukti's picture
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I agree with some of the other comments; the rice needed much longer in the oven than the recipe states. The flavour was okay (you need to season it properly though!) and the mushrooms were delicious but I'm marking it down as had cooked chicken to coincide with the rice being finished and had to leave the chicken getting cold while we waited for the rice to cook! Seriously, ours was in for 35 mins at the heat stated...

meyers's picture
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Had this for tea...pretty bland to be honest. A bit of salt to season at the end really lifted the dish and made it much more flavoursome. Still feels like there's something missing though?? Maybe a bit of heat in the dish would be nice; some chilli flakes perhaps.

shlush's picture
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I love making one pot meals. They are so easy to make yet you would think a lot more effort had gone into making the meal as it is so delicious.
The smell as it came out of the oven was mouthwatering.

violetsunshine's picture

We have this a couple of times a week, I add some garlic, tomato purée and peri peri sauce. It's lovely cold for lunch at work the next day too

vicki8446's picture
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big hit in my household, huband 9 and 7 year old and a 14 month old. All empty plates. The only problem was a bit stoggy but still a good meal. Wouldn't cook it for as long next time.

kezwold's picture
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love this recipe, didnt change a thing.
cook it often now

hollyg17's picture
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I think this recipe is brilliant. I'm a student so don't like my meal taking too long, so this is just so great for me. It's cheap too. Just chuck it together and shove it in the oven, just what I like! Really tasty too. Made it a few times before and will be making it a lot more. Also, it's an easily adaptable recipe, can add a lot to it to make it "yours".

sammarie's picture
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Really simple, yet tasty. I didn't expect it to taste so good (I made it to use up veg) so added diced chorizo, chilli power and paprika, and it worked perfectly. I'd make it again with these added extras!

kubirik's picture

Great recepie. But I think instead of parsley fresh coriander leaves would be a better match.

kubirik's picture

Great recepie. But instead of parsley I would use fresh coriander leaves

lindeens's picture
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Didn't like it. Bland and mushy.

frostedrose1's picture

A very simple and delicious one-pot dish that's ideal for mid-week. I'd add a few frozen peas for a dash of colour, and I also threw in some chopped bacon at the onion frying stage which gave it a bit more oomph. Overall flavour was very tangy and Mediterranean so perhaps I'll try chorizo next time.

gintonic's picture
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Didn't think this was good at all! Very tasteless. Won't make again.

xx-missfoxy-xx's picture
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I made this the other day... amazing!! so easy and so tasty!! am making again!! put more rosemary in at the start and didnt put fresh corriander in! used long grain rice (all i had) and put it in a dish covered with foil! as didnt have a dish with a lid! halfed the recipe but kept a whole tin of tomatoes... added lemon and paprika too!!

jweg1210's picture
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For an after-work easy, healthy and tasty meal this was spot on. Not sure I'd want it without some kind of grilled meaty/aubergine addition though.Served with gammon. Like the ideas above for a chorizo addition.
Not as delicious as a proper risotto, but easier to prepare as you don't have to stand over the stove for 20 minutes. I did actually make on the stove-top in a lidded saute pan on a very low heat rather than transfer to the oven and it worked absolutely fine.

lockheart's picture
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reallllllly good, with a little adjustment to fit our tastes. like others i added garlic and paprika. halved the amounts as only needed to feed two. it wouldn't have been enough on its own for a main, so i'm pleased i served it up with some roasted med veg, and chicken breasts, (poached for 5 mins covered in water, with salt, pepper, small sprig rosemary, clove of garlic snapped in half... then nestled in middle of rice before it went in the oven to finish cooking). very quick, super healthy and absolutely satisfying. will definitely make again. HIGHLY RECOMMENDED!!!

signerpianist's picture
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Loved this recipe. I made it whilst at uni, so I had a limited budget and limited space too, yet it was perfect - will definitely make it again. I simply quartered the amounts of ingredients to make it for one, and it was perfect.

I used low-calorie spray instead of the oil, and added a sprinkle of cayenne pepper for additional health benefits! And used dried herbs instead of fresh, which worked fine.

A light, low-calorie/fat meal, yet is still very tasty and filling. *****

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