Mushroom & rice one-pot

Mushroom & rice one-pot

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(43 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4
Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal282
  • fat5g
  • saturates1g
  • carbs55g
  • sugars7g
  • fibre4g
  • protein9g
  • salt0.36g
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  • 200g basmati rice
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp chopped rosemary or 1 tsp dried



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 250g chestnut mushroom, quartered
  • 2 red pepper, sliced
  • 400g can chopped tomato
  • 425ml vegetable stock
  • handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (50)

macbulls's picture

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!

susanhicks1's picture

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!

Frantic Flapjack's picture

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

badgergirl's picture

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

lisel1969's picture

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

emily84's picture

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

crabbyem's picture

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

runnyeyes's picture

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

baltar's picture

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!!

jburton's picture

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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