Thought I'd share my mushroom and rice one-pot recipe. I absolutely love this and I'm cooking it tonight!
Serves 3/4
Ingredients
Light cooking oil spray
200g basmati rice
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 chopped parsley
Method
1. Tip the rice into a sieve, rinse under cold running water, then leave to drain.
2. Add a few sprays of oil to a pan and gently heat.
3. Add the onion, then fry until softened, about 5 mins.
4. Stir in the rosemary and mushrooms, then fry briefly.
5. Add the rice, stir, then add the peppers, tomatoes, stock and some freshly ground pepper. I also add a little bit of smoked paprika, but that's up to you.
6. Bring to the boil, give it a stir, cover and simmer gently until the rice is tender and sauce thickened. Stir every now and again. Should take around 20-25 minutes.
7. Scatter over the parsley and serve.
I worked this out to be around 295 calories per serving if you cook for 3. Portions are quite large.
Pretty simple recipe that I'm sure has appeared here before. But just wanted to add this anyway. After I cook it tonight, I might even upload a photo
Enjoy!
Serves 3/4
Ingredients
Light cooking oil spray
200g basmati rice
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 chopped parsley
Method
1. Tip the rice into a sieve, rinse under cold running water, then leave to drain.
2. Add a few sprays of oil to a pan and gently heat.
3. Add the onion, then fry until softened, about 5 mins.
4. Stir in the rosemary and mushrooms, then fry briefly.
5. Add the rice, stir, then add the peppers, tomatoes, stock and some freshly ground pepper. I also add a little bit of smoked paprika, but that's up to you.
6. Bring to the boil, give it a stir, cover and simmer gently until the rice is tender and sauce thickened. Stir every now and again. Should take around 20-25 minutes.
7. Scatter over the parsley and serve.
I worked this out to be around 295 calories per serving if you cook for 3. Portions are quite large.
Pretty simple recipe that I'm sure has appeared here before. But just wanted to add this anyway. After I cook it tonight, I might even upload a photo
Enjoy!
