Mushroom & rice one-pot

Mushroom & rice one-pot

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(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
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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.

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Comments, questions and tips

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gilliangol
29th May, 2009
5.05
I enjoyed this. I added aubergine and garlic which combined with the mushrooms and rosemary was fantastic. I will definitely be doing this again!
laurenallchurch
18th May, 2009
Loved this, added garlic and paprika and had it cold as lunch the next day.
gwen-louise
14th May, 2009
5.05
I don't eat peppers so used sliced courgettes. If you eat meat, adding crisp lardons is delicious.
macbulls
28th Mar, 2009
5.05
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!
susanhicks1
20th Mar, 2009
2.05
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
3.05
This was quick to make and tasted very fresh - I also used coriander instead of the rosemary. Served with sausages. Good midweek meal.
badgergirl
16th Mar, 2009
2.05
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
lisel1969
14th Mar, 2009
4.05
This was a success. Lovely moist rice and vegetables. I served it with marinated pork steak. I shall definitely make this again
emily84
14th Mar, 2009
I added a bit of smoked paprika and a squeeze of lemon at the end... really easy and healthy!
crabbyem
12th Mar, 2009
5.05
Substituted fresh coriander for the rosemary, just to ring the changes. Yummy!

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