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.
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.