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 peppers, 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, questions and tips

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11th Feb, 2011
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.
10th Feb, 2011
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!!!
10th Jan, 2011
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. *****
5th Jan, 2011
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!
13th Oct, 2010
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.
10th Oct, 2010
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
30th Sep, 2010
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.
19th Sep, 2010
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.
6th Sep, 2010
Can the left overs be frozen? Yummy recipe :)
24th Aug, 2010
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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