Mushroom & Rice One-pot
In this flavorful recipe, tender basmati rice is combined with earthy mushrooms, sweet red peppers, and aromatic rosemary, all cooked together in a rich tomato and vegetable stock. Baked to perfection, this dish is a delightful mix of textures and flavors that will surely please your taste buds. A sprinkle of fresh parsley adds a vibrant finish to this wholesome and comforting meal.
— Constant Cookbook
Ingredients
- 200g basmati rice
- 1 tbsp olive oil
- 1 large onion , chopped
- 2 tsp chopped rosemary or 1 tsp dried
- 250g chestnut mushrooms , quartered
- 2 red peppers , sliced
- 400g can chopped tomatoes
- 425ml vegetable stock
- handful parsley , chopped
Instructions
- 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.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 282 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.36 milligram of sodium
Comments
No comments found.