buzzybritches
Full Member
Saw this recipe in 50 Budget recipes which came with Good Food magazine. Tried it last night and it was yum!
200g basmati rice
1Tbsp Olive oil
1 Large onion
2 tsp fresh rosemary or 1 tsp Dried
250g Chestnut mushrooms quartered
2 Red peppers
400g tin chopped tomatoes
425ml/3/4 pt vegetable stock
Handful parsley
Heat oven to 190C/Gas5
Rinse rice under cold water then drain
Heat the oil in a casserole dish and fry the onion til soft. Stir in the rosemary and mushrooms, fry briefly.
Add the rice, coat it in the oil and add the peppers, toms, stock and some black pepper.
Bring to the boil, stir, cover tightly and bake for 20-25 minutes. Scatter with parsely to serve.
Serves 4
Syns 6syns for Oil (1.5 per portion)
or HexB
Bee x
200g basmati rice
1Tbsp Olive oil
1 Large onion
2 tsp fresh rosemary or 1 tsp Dried
250g Chestnut mushrooms quartered
2 Red peppers
400g tin chopped tomatoes
425ml/3/4 pt vegetable stock
Handful parsley
Heat oven to 190C/Gas5
Rinse rice under cold water then drain
Heat the oil in a casserole dish and fry the onion til soft. Stir in the rosemary and mushrooms, fry briefly.
Add the rice, coat it in the oil and add the peppers, toms, stock and some black pepper.
Bring to the boil, stir, cover tightly and bake for 20-25 minutes. Scatter with parsely to serve.
Serves 4
Syns 6syns for Oil (1.5 per portion)
or HexB
Bee x
