Mushroom & rice one-pot

Mushroom & rice one-pot

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(53 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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30th Oct, 2012
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.
25th Sep, 2012
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.
31st Aug, 2012
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
19th May, 2012
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.
9th Apr, 2012
love this recipe, didnt change a thing. cook it often now
7th Apr, 2012
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".
5th Mar, 2012
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!
6th Nov, 2011
Great recepie. But I think instead of parsley fresh coriander leaves would be a better match.
6th Nov, 2011
Great recepie. But instead of parsley I would use fresh coriander leaves
1st Jun, 2011
Didn't like it. Bland and mushy.


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