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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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.
6th Jul, 2010
I just made this and it was lovely, I added some bacon and a selection of spiced sausage. So easy when you just get in from work and can't be bothered making an effort :-)
30th Jun, 2010
Really simple and tasty dish. I did not use coriander and i added a few peas to the mix also. Delicious and re-heated the next day really well. Nice cold too!
29th Jun, 2010
I found this a bit bland. I thought it would be really nice from the picture, but it was a little disappointing. I would add some chorizo and a bit of chilli if I made this again. Also my rice was too soft and mushy, I don't know if I didn't rinse it enough or stirred it too much or added too much stock or my tomatoes were too runny, but the consistency wasn't very nice. Probably not the recipe's fault though, as it didn't look like the photo, all the grains were stuck together.
16th May, 2010
Made this dish exactly as the instructions say. Really tasty, didn't need any seasoning after cooking, and went really well with pork sausages. Really lovely dish which I will be cooking again!!!
27th Apr, 2010
A similar recipe is a staple in our house. We use mushrooms, peppers, fresh parsley, smoked paprika, fresh red chillies, either frozen peas or kidney beans and lots of black pepper. Try substituting the can of tomatoes for a few tblsp of tomato puree and mix with the stock. If you fry off some pancetta in the pan first it adds a nice sweetness. But go easy on the peas if using pancetta, makes it too sweet, I find. We've had this hot and cold, as a main meal or as a side dish. Goes with everything.
27th Oct, 2009
Made this for dinner with 10 friends and added chopped chorizo to the pan. Seriously good and so much flavour - nearly everyone went back for seconds!
31st Aug, 2009
This was absolutely delicious! Easy, hassle-free and very healthy. I stuck to the recipe, but I added a very generous amount of freshly ground black pepper and had a crunchy salad on the side - perfect!!!


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