Easy recipe for Mushroom and Rice. Enjoy cooking and learn how to make the best rice & mushroom. Take a handful of simple store cupboard ingredients and turn them into this hearty comforting vegetarian supper.
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
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.
NUTRITION PER SERVING
282 kcalories, protein 9g, carbohydrate 55g, fat 5 g, saturated fat 1g, fibre 4g, salt 0.36 g
Recipe from Good Food magazine, March 2009.
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