Mushroom & rice one-pot

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Results 41-52

• ipek

  06 November 2011

  ipek commented on this recipe

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

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• ipek

  06 November 2011

  ipek commented on this recipe

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

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• sanja

  06 February 2012

  sanja rated this recipe

  

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• sammarie

  05 March 2012

  sammarie rated and commented on this recipe

  

  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!

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• Holly

  07 April 2012

  Holly rated and commented on this recipe

  

  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".

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• kezwold

  09 April 2012

  kezwold rated and commented on this recipe

  

  love this recipe, didnt change a thing. cook it often now

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• vicki8446

  19 May 2012

  vicki8446 rated and commented on this recipe

  

  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.

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• violetsunshine

  31 August 2012

  violetsunshine commented on this recipe

  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

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• shlush

  25 September 2012

  shlush rated and commented on this recipe

  

  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.

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• Matt

  30 October 2012

  Matt rated and commented on this recipe

  

  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.

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• DrMukti

  18 January 2013

  DrMukti rated and commented on this recipe

  

  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...

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• Nastonia

  10 February 2013

  Nastonia rated and commented on this recipe

  

  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

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http://www.bbcgoodfood.com/recipes/9795/

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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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