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Mushroom & rice one-pot
Serves 4
Easy
Prep:
Cook:
Take a handful of simple storecupboard
ingredients and turn them into this
hearty comforting supper
Skip to ingredients
- 200g basmati rice
- 1 tbsp olive oil
- 1 large onionchopped
- 2 tsp chopped rosemaryor 1 tsp dried
- 250g chestnut mushroomquartered
- 2 red pepperssliced
- 400g can chopped tomato
- 425ml vegetable stock
- handful parsleychopped
Nutrition: per serving
- kcal282
- fat5g
- saturates1g
- carbs55g
- sugars7g
- fibre4g
- protein9g
- salt0.36glow
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.
