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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Take a handful of simple storecupboard ingrediants and turn them into this hearty comforting supper that all the family will love. Ingredients:
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) |
Directions:
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.
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