Mushroom & rice one-pot

Mushroom & rice one-pot

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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th May, 2009
I enjoyed this. I added aubergine and garlic which combined with the mushrooms and rosemary was fantastic. I will definitely be doing this again!
18th May, 2009
Loved this, added garlic and paprika and had it cold as lunch the next day.
14th May, 2009
I don't eat peppers so used sliced courgettes. If you eat meat, adding crisp lardons is delicious.
28th Mar, 2009
I also made this with brown rice - two of my children don't normally like rice too much - they LOVED this... will definately be doing it again!
20th Mar, 2009
I agree with Rona. I found this tasteless and lacking. It's a shame because I was really looking forward to cooking this and it looked great but the flavour was just meh and had nothing about it. This one isn't going in my binder!
Frantic Flapjack
19th Mar, 2009
This was quick to make and tasted very fresh - I also used coriander instead of the rosemary. Served with sausages. Good midweek meal.
16th Mar, 2009
I thought this was tasteless I'm afraid - and after 27 minutes in the oven the rice still wasn't totally cooked (but maybe that is just my preference to rice). Defintely needs something more - would add meat of some kind if I made it again. Certainly easy enough to prepare though
14th Mar, 2009
This was a success. Lovely moist rice and vegetables. I served it with marinated pork steak. I shall definitely make this again
14th Mar, 2009
I added a bit of smoked paprika and a squeeze of lemon at the end... really easy and healthy!
12th Mar, 2009
Substituted fresh coriander for the rosemary, just to ring the changes. Yummy!


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?