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Mushroom & rice one-pot

Mushroom & rice one-pot

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Rating: 4 out of 5.56 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal282
fat5g
saturates1g
carbs55g
sugars7g
fibre4g
protein9g
low insalt0.36g
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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 mushroom , quartered
  • 2 red peppers , sliced
  • 400g can chopped tomato
  • 425ml vegetable stock
  • handful parsley , chopped

Method

  • STEP 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.

Recipe from March 2009, March 2009

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Overall rating

Rating: 4 out of 5.56 ratings
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