Mushroom and Harissa Rice Recipe
This tasty dish is made with brown rice cooked with porcini mushrooms and spicy harissa. It is packed with nutrition and makes a hearty lunch or dinner.
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Ingredients
- 1 tbsp organic extra virgin olive oil
- 1 onion
- 1 celery stalk
- 250 g mushrooms
- 25 g dried porcini
- 2 garlic cloves
- 2 bay leaves
- 2 tsp harissa paste
- 350 g organic brown rice
- 700 ml vegetable stock
- natural fine sea salt
- organic cracked black pepper
Instructions
- To start, place the dried porcini in a bowl and cover with hot water for 5 minutes, drain and roughly chop.
- Finely chop the onion, celery and garlic and roughly chop the mushrooms.
- Add all of these ingredients to a saucepan with the olive oil and bay leaf, season with salt and pepper and cook on a medium heat for 20 minutes stirring regularly.
- Add the harissa and cook for 2 minutes.
- Add the rice and cook for another 2 minutes.
- Add the vegetable stock, bring to the boil then turn down and simmer for 25-30 minutes or until the rice is cooked.
- As an optional extra top with toasted pine nuts and fresh parsley.
Comments & Ratings
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This is such a wholesome recipe and great flavours!