Mushrooms on Rice with Olives, Chilli, Basil, Feta, and Harissa
Serves 4
Weeknight meals can be a struggle! We've all been there - staring into the fridge after a long day, willing something delicious and healthy to appear. Fear not! This one-pan wonder is your new best friend. Our Mushrooms on Rice with Olives, Chilli, Basil, Feta, and Harissa is bursting with flavour and comes together in under an hour. Plus, it pairs beautifully with a glass of Lautus De-Alcoholised Savvy Red.
INGREDIENTS
- 1 red onion, chopped
- 2 cloves of garlic, chopped
- olive oil
- ½ tsp cumin seeds
- ½ tsp dried chilli
- 1 cup brown rice
- 800ml vegetable stock
- 4 large mushrooms
- 2 tsp harissa
- 12 olives, pitted and chopped
- 200g ripe cherry tomatoes, cut into halves
- 1 Tbsp balsamic vinegar
- 2 Tbsp plain yoghurt
- 100g feta, crumbled
- the zest of one lemon
- handful of fresh basil, chopped
METHOD
- Preheat the oven to 200°C.
- Heat a tablespoon of oil in a pan and fry the onion, cumin seeds, and chilli flakes over medium heat, adding a splash of water. Cook for 5 minutes or until softened, stirring regularly. Stir in the rice, add the stock, and bring to a boil. Cover and simmer for 10 minutes.
- Lightly score a crisscross pattern into each cut side mushroom and season.
- Smooth the harissa paste with some water and spread equally over the scored mushrooms. Place the mushrooms, harissa side up, on the rice.
- Mix the olives, tomatoes, and feta together and add the balsamic vinegar. Fill and sprinkle the dressed olives and tomatoes in and around the pan.
- Cover and bake for 30 minutes or until the rice is cooked, the liquid has been absorbed, and the mushrooms are soft. Uncover and bake for 10 minutes until the cheese is golden.
- Add dollops of yoghurt and sprinkle with basil and lemon zest. Serve.