Mushroom & rice one-pot

Name: Mushroom & rice one-pot
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 200g basmati rice; 1 tbsp olive oil; 1 large onion chopped; 2 tsp chopped rosemary or 1 tsp dried; 250g chestnut mushroom quartered; 2 red peppers sliced; 400g can chopped tomato; 425ml vegetable stock; handful parsley chopped

Mary Cadogan

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 3.9 out of 5.60 ratingsRate

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Transform a handful of simple storecupboard ingredients into this hearty, comforting supper

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Ingredients

Nutrition

Units:

MetricUS

200g basmati rice
1 tbsp olive oil
1 large onion

chopped
2 tsp chopped rosemary

or 1 tsp dried
250g chestnut mushroom

quartered
2 red peppers

sliced
400g can chopped tomato
425ml vegetable stock
handful parsley

chopped

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Nutrition: per serving

kcal282
fat5g
saturates1g
carbs55g
sugars7g
fibre4g
protein9g
salt0.36g

low

Method

step 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.

Recipe from Good Food magazine, March 2009

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A star rating of 3.9 out of 5.60 ratings

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