Cilantro Rice Mix with Smoky Harrissa Veggies.
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The combo of nutty, earthy forbidden rice with the milder, fresher one of basmati rice was incredible, specially with cilantro in the mix. Served with a quick, fuss-free and really tasty skillet loaded with artichokes, broccoli and cherry tomatoes.
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FOR THE HARISSA VEGGIES:
🔹1 cup artichoke hearts
🔹1½ cup broccoli florets
🔹1 cup cherry tomatoes, halved
🔹1 cup mini sweet bell pepper, sliced
🔹1 small onion, chopped
🔹1 tbsp avocado oil
🔹1 tsp harissa
🔹1 tsp garlic powder
🔹1 tsp smoked paprika
🔹1 tsp sea salt
🔹Sliced avocados and basil to serve
METHOD:
In a skillet heat up the oil and once hot add the onion, artichoke hearts, broccoli and peppers. Cook 10 mins, until the onions and artichokes are golden at the edges and the broccoli and peppers are lightly blistered.
Add all the seasoning, stir then add the tomatoes and cook 1-2 mins.
Remove from heat and top with sliced avocados and basil (I used homegrown purple basil). Drizzle with sauce of choice (I recommend za’atar tahini) and enjoy!
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FOR THE RICE:
⅓ cup basmati rice (white or brown)
⅓ cup forbidden rice
1⅓ cups water
1 tsp avocado oil
1 tsp sea salt or Better than Bouillon seasoned vegetable base
2 tbsp chopped cilantro
METHOD:
In a strainer combine together the forbidden and basmati rices and rinse for 1-2 mins to remove surface starch and ensure your rice doesn’t turn gummy.
Place the rice in a pot and cook on medium heat until all the water from rinsing has evaporated. Add the oil and stir then let toast for 1-2 mins.
Add the water and salt (or better than bouillon), crank heat up and bring to a boil. As soon as it’s boiling, lower heat to simmer, cover and let cook 20 mins.
Remove rice from heat and let sit covered for 10 mins before fluffing with a fork and stirring in the cilantro. Top with more cilantro and enjoy!
