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Roasted Tomato & Mushroom Pesto Rice

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: Serves 1 1x
  • Category: Dinner
  • Cuisine: Vegan


This naturally vegan Roasted Tomato & Mushroom Pesto Rice makes for a really filling supper and can be customised with your favourite veggies.


  • 80g (3 oz) Brown Rice
  • Large Handful Cherry Tomatoes, halved
  • 45 Large Chestnut Mushrooms, peeled and quartered¬†
  • Light Olive Oil
  • Sea Salt
  • Freshly Ground Black Pepper
  • 3 tbsp Sacla’ Free From Pesto


  1. Pre-heat the oven to 200 degrees (390 fahrenheit).
  2. Cook the rice in a large pan of boiling water for half an hour.
  3. Meanwhile, half the tomatoes and prepare the mushrooms, and toss them together on a baking tray with a glug of oil, and lots of sea salt and freshly ground black pepper. Roast these for the final 15 minutes the rice is cooking.
  4. Drain the rice, and stir in the pesto and the veggies.
  5. Serve straight away in a warm bowl, preferably while watching what people who live in the USA are lucky enough to call TGI Thursdays (explanation here!): an episode of Grey’s Anatomy, followed by an episode of Scandal, followed with an episode of How To Get Away With Murder!¬†