Mushroom And Rice On-pot

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces basmati rice
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 teaspoon dried rosemary
• 9 ounces chestnut mushrooms, quartered
• 2 red peppers, sliced
• 14 ounces chopped tomatoes
• 1 3/4 cups vegetable broth
• fresh parsley, chopped (optional)

Recipe

• 1 heat the oven to 375°f
• 2 tip the rice into a sieve and, rinse under cold running water, then leave to drain.
• 3 heat the oil in a flameproof casserole, add the onion then fry until softened, about 5 minutes.
• 4 stir in the rosemary and mushrooms, then fry briefly.
• 5 add the rice, stir to coat in the oil, then add the peppers, tomatoes, broth and some freshly ground pepper.
• 6 bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 minutes until the rice is tender.
• 7 scatter over the parsley and serve.