Mushroom & rice one-pot

Mushroom & rice one-pot

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(43 ratings)

Prep: 20 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 2 tsp chopped rosemary or 1 tsp dried
    Rosemary

    Rosemary

    rose-mar-ee

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

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

    Parsley

    par-slee

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

Method

  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, questions and tips

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vicki8446
19th May, 2012
4.05
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
9th Apr, 2012
5.05
love this recipe, didnt change a thing. cook it often now
hollyg17
7th Apr, 2012
4.05
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
5th Mar, 2012
4.05
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
6th Nov, 2011
Great recepie. But I think instead of parsley fresh coriander leaves would be a better match.
kubirik
6th Nov, 2011
Great recepie. But instead of parsley I would use fresh coriander leaves
lindeens
1st Jun, 2011
2.05
Didn't like it. Bland and mushy.
frostedrose1
19th May, 2011
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
5th Apr, 2011
1.05
Didn't think this was good at all! Very tasteless. Won't make again.
xx-missfoxy-xx
17th Mar, 2011
5.05
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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