Mushroom & rice one-pot

Mushroom & rice one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(53 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
smmccarthy9175
19th Sep, 2010
5.05
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.
kedoco
6th Sep, 2010
Can the left overs be frozen? Yummy recipe :)
rhianthomas1984
24th Aug, 2010
5.05
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.
pbutter
6th Jul, 2010
3.05
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 :-)
hotheels007
30th Jun, 2010
4.05
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!
dancingbunny
29th Jun, 2010
3.05
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.
bernardmcandrew1961
16th May, 2010
5.05
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!!!
janstrachan
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.
kliversidge
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!
hempel
31st Aug, 2009
5.05
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!!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?