Wednesday, 18 August 2010

Mushroom and Rice One-Pot

This is such an easy recipe using ingredients mostly from the store cupboard. Ok so I went to the market this afternoon and bought some mushrooms. I had fresh rosemary in the garden and I added a few shelled peas that I also picked from the garden.

Mushroom and Rice One-Pot

8oz basmati rice
1 tabsp. olive oil
2 tsp chopped rosemary
90z chestnut mushrooms - quartered
2 red peppers sliced
can chopped tomatoes
3/4pint vegetable stock
black pepper - to season

1. Pre-heat oven to Gas 5/190C
2. Tip the rice into a sieve, rinse under cold running water, leave to drain.
3. Heat the oil in a flameproof casserole, add the onion and fry until soft
4. Add the rosemary and mushrooms - fry - couple of minutes
5. Add the rice and coat in the oil
6. Add the peppers, tomatoes and stock - season with black pepper
7. Bring to the boil, give it a good stir, cover with the lid
8. Bake 20-5 mins until the rice is tender.
9. Add the peas or chopped parsley if you prefer.

Such an easy supper dish. I even had time whilst it was baking to put in a tray of blackberries, sprinkle on some sugar and bake for 20 mins - leave to cool and serve with cream

Try it and check out the completed dish and some other recipes on


1 comment:

Kerry said...

This looks so yummy! I'll have to add it to my easy dinner list for back-to-school time!