Mushroom & rice one-pot

recipe

Mushroom & rice one-pot

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Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper that all the family will love. Plus, it's low-fat and counts as three of your five a day

Ingredients

200g/8oz basmati rice
1 tbsp olive oil
1 large onion, chopped
2 tsp chopped rosemary or 1 tsp dried
250g/9oz chestnut mushrooms,
quartered
2 red peppers, sliced
400g can chopped tomatoes
425ml/ 3/4pt vegetable stock
handful parsley, chopped

Serves: 4 Preparation: 20 Cook Time: 30 Total Time: 50min

Directions

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Heat oven to /fan /gas
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 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.

Source: BBC Good Food Magazine