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Herby Rice with Harissa Roast Tomatoes
by Colne Life magazine
To celebrate National Rice Week from 11th-17th September, ‘Rice’ around the world with these globally inspired dishes
Rice: Brown
Serves 4 Preparation time 5 mins Cooking time 25 mins
INGREDIENTS
- 200g brown rice
For the tomatoes; - 300g cherry tomatoes
- 1 tbsp olive oil
- For the harissa dressing;
- 2 tbsp harissa/rose harissa
- 4 tbsp extra virgin olive oil
- 1 lemon juice
To stir in; - 150g feta
- 10g fresh dill, chopped
- 15g fresh mint, chopped
METHOD
- Cook the rice as per pack instructions.
- To cook the tomatoes, preheat the oven to 180°C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20 – 25 minutes or until soft and browning a little. Set aside.
- To make the dressing, add all the ingredients to a jar and mix to combine then season to taste.
- To sever, toss the rice with the dressing, fresh herbs and feta.
- Top with the roast tomatoes.
Cook’s tip
Make a vegan version by swapping the feta for vegan feta or crispy tofu.
For more rice recipes, try our Jerk-Style Chicken with Rice and Beans
Credit: The Rice Association
ColneLife Autumn 23