Packed lunches can be a tricky thing. You want to make something that’s tasty and fun to eat, but also convenient. Roti-sabzi-dal, the holy trinity of Indian tiffin is a great, wholesome lunch; but I just don’t have time for it in the morning.

Which is why I love one-pot (or one-box, or one-dabba, if you prefer,) meals which taste great and travel easy.

BBC Good Food Magazine is my go-to for quick meals. And this one is perfect because it uses one of my favourite vegetables: mushrooms. The original recipe calls for the mushroom to be paired with pumpkin; but I used baby corn instead  because I like the crunch.

I have made this a couple of times, but never got the rice grains to be as dry as the ones pictured in the Good Food recipe- mine always comes out a little ‘saucy’ with the grains coated in soy. Maybe I need to add less stock than the recipe calls for!

MUSHROOM, BABY CORN & SOY RICE BOWLS (Adapted From BBC Good Food.)

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion
• 1 clove garlic
• 1 red  chilli, sliced
• Button mushrooms, diced, 200 grams
• Baby corn, sliced, 150 grams
• Raw basmati rice, 100 grams
• Chicken or vegetable stock, 250 ml
• Soy sauce, according to taste
• Bell peppers and spring onions/red onions, diced, a handful each
• Thinly sliced ginger for garnish

METHOD

• Heat olive oil. Add the garlic, onion and chilli and sautee for 2 minutes.
• Next, add the mushroom and babycorn and cook for 3-4 minutes more, allowing them to soften.
• Add the stock, raw rice and soy sauce and bring everything to a boil.
• Simmer on low heat for 25 mins, until rice is tender and the stock has been absorbed.
• Add the diced peppers and onions and stir-fry for 30 seconds to a minute, until well incorporated.
• Pull off the heat, garnish with ginger sticks and pack in your lunchbox!

(I just put mine in a bowl. You know, since I named it mushroom, baby corn & soy rice bowls.)

I added some ginger matchsticks to finish off

What kind of quick-fix one-pot meals do you like making?