Mushroom & rice one-pot

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• Bernie1961

  16 May 2010

  Bernie1961 rated and commented on this recipe

  

  Made this dish exactly as the instructions say. Really tasty, didn't need any seasoning after cooking, and went really well with pork sausages. Really lovely dish which I will be cooking again!!!

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• teapot

  29 June 2010

  teapot rated and commented on this recipe

  

  I found this a bit bland. I thought it would be really nice from the picture, but it was a little disappointing. I would add some chorizo and a bit of chilli if I made this again. Also my rice was too soft and mushy, I don't know if I didn't rinse it enough or stirred it too much or added too much stock or my tomatoes were too runny, but the consistency wasn't very nice. Probably not the recipe's fault though, as it didn't look like the photo, all the grains were stuck together.

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• hotheels

  30 June 2010

  hotheels rated and commented on this recipe

  

  Really simple and tasty dish. I did not use coriander and i added a few peas to the mix also. Delicious and re-heated the next day really well. Nice cold too!

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• Sho

  06 July 2010

  Sho rated and commented on this recipe

  

  I just made this and it was lovely, I added some bacon and a selection of spiced sausage. So easy when you just get in from work and can't be bothered making an effort :-)

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• Coco Loco

  24 August 2010

  Coco Loco rated and commented on this recipe

  

  This was very tasty. I couldn't get chestnut mushrooms so used closed cap mushrooms instead and it was just as good. The consistensy was more like a risotto and it looked nothing like the picture, but the tase was great, eaten hot and cold.

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• Ella

  31 August 2010

  Ella rated this recipe

  

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• kerry

  06 September 2010

  kerry commented on this recipe

  Can the left overs be frozen? Yummy recipe :)

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• sinead

  19 September 2010

  sinead rated and commented on this recipe

  

  This was absolutely delicious. Made it for the first time and followed he recipe, but there wasn't enough for us as the kids wanted seconds (and thirds in the case of my 10yr old). Next time I doubled the amount of mushrooms, peppers, tomatoes, rosemary, stock and onions but I only upped the rice by half. Slightly too much this time but still just as good.

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• amanda

  30 September 2010

  amanda commented on this recipe

  You can do a similar dish with curry spices instead of herbs,and turn it into a biriani or pilau all in one pot.I like to fry minced pork or minced lamb then drain the fat,add stock(cubes are easiest) and then the veg,your choice of.The kids love it and its an easy clean up.

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• Lesley Wilding

  10 October 2010

  Lesley Wilding rated and commented on this recipe

  

  I made this for the first time this weekend and it was great. My husband thought it was wonderful and wants it again!! I looked at suggestions made by previous people and took some some of their ideas on board. As some people said it was a little "bland" - I took note and added the following: 1. 2 teaspoon's of Paprika 2. 3 cloves of garlic - chopped and added with the onion 3. I mixed tomato puree in with the stock 4. Added a few frozen peas 5. I used one red and one green pepper 6. A good dose of black pepper and also some salt We had it cold today with Ham & other salad and new potatoes - and still as good. My sister in law who is a vegetarian thinks this looks great and is doing it tomorrow! I will certainly do it again

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• Lily

  13 October 2010

  Lily rated and commented on this recipe

  

  I made this tonight and I can't say I was too impressed. I tried it on it's own and it was a bit bland so I sprinkled some cheese on top and that lifted it a little. I certainly wouldn't turn down a bowl of it if offered but I don't think I'll be making it again personally.

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• Em

  05 January 2011

  Em commented on this recipe

  This was a fab recipe. I changed it slightly after reading the comments of it being bland. I added half a green and half a red chilli and 1 clove of chopped garlic with the onion. Also added tsp garlic powder and half a tsp of chilli powder when I added the stock. I found this very flavoursome and would definitely cook again!

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• singerpianist

  10 January 2011

  singerpianist rated and commented on this recipe

  

  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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• lockheart

  10 February 2011

  lockheart rated and commented on this recipe

  

  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!!!

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• Four Candles

  11 February 2011

  Four Candles rated and commented on this recipe

  

  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.

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• xx-missfoxy-xx

  17 March 2011

  xx-missfoxy-xx rated and commented on this recipe

  

  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!!

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• GinTonic

  05 April 2011

  GinTonic rated and commented on this recipe

  

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

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• Frostedrose1

  19 May 2011

  Frostedrose1 commented on this recipe

  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.

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• lindeens

  01 June 2011

  lindeens rated and commented on this recipe

  

  Didn't like it. Bland and mushy.

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• Roo'sRecipes

  12 July 2011

  Roo'sRecipes rated this recipe

  

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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, sugar 7g, salt 0.36 g

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