Harissa spiced vegetable rice
- Prep: 15m
- Cook: 40m
- Serves: 4
Soft fluffy rice that’s spiced with harissa served with a mixture of sautéed vegetables and an optional poached egg on top. This dish can use fresh vegetables that have been cooked from scratch or it’s a great way to use up any leftover vegetables and can be easily adapted with the addition of meat too.
Method
- In a blender, blitz up the harissa paste, tinned tomatoes, onion, garlic cloves, stock cube, and tomato paste until smooth.
- In a heavy-bottomed saucepan, heat a little oil and fry off the onion for a few minutes before adding the rest of the chopped vegetables. Cook for a further 3-5 minutes.
- Pour in the blended tomato sauce and bring to a simmer. Allow the sauce to reduce down on a low heat for 15-20 minutes.
- Add the rice to the saucepan and top with a lid. Turn up the heat slightly and cook for 20 minutes.
- Check on the rice, by taking the lid off and fluffing with a fork. You may need to add 100ml to help the rice finish cooking. Cook for a further 10 minutes so that the rice is fully cooked and the vegetables are tender.
- Add salt and pepper and scatter with the chopped coriander and flat leaf parsley. Stir through with a fork before serving.
- Top with a poached egg if preferred.
Ingredients
All to be sourced organic where possible
- 1 courgette, diced
- 1 red or orange bell pepper, diced
- 1 carrot, diced
- 1 white onion quatered
- 2 cloves of garlic
- 300g basmati rice
- 2 tins tinned chopped tomatoes
- 5 tbsp harissa paste
- 2 tbsp tomato paste
- 1 vegetable stock cube
- Chopped coriander and flat leaf parsley
- 2 tbsp oil for cooking
- salt and pepper
- Eggs for poaching (optional)
