Mushroom and rice

Mushroom and rice

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

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.