Chewy Harissa Rice

Bland rice salads begon! This rice salad is packed full of flavour and texture. The whole spices give the wild rice an amazing aromatic quality. But the real star of the show is the rose harissa dressing that helps bring the whole dish together.

Course Main Course, Salad

Cuisine Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword brown rice salad, harissa rice recipes, rice salad recipes

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 502

Ingredients

300 g Wild Rice or brown rice
30 g Flat Leaf Parsley finely chopped
4 Medium Banana Shallots finely sliced
300 g Green Beans
100 g Sultanas
2 Teaspoons Cumin Seeds
2 Teaspoons Fennel Seeds
2 Tablespoons Sunflower Oil
2 Cloves Garlic finely chopped

Harissa Dressing

1 Tablespoon Extra Virgin Olive Oil
1 Medium Lime juiced
2 Tablespoon Rose Harissa

Instructions

First cook the wild rice. Rinse the rice using cold water. Then cook until soft but still with a little bite. This should take around 20 minutes. Once cooked drain and reserve.
Top and tail your green beans. Bring a saucepan of salted water to the boil and plunge the beans into the water. Cook for around 1 minute, vigorously until they the soft but still crunchy. Drain and allow to cool.
Heat the sunflower oil in a wide frying pan over a medium heat. Add the spices and toast for about 1 minute until they begin to take a little colour and release some fragrance.
Add the chopped garlic and shallots to the pan and cook until see through.
Next pour your cooked rice into the pan. Turn off the pan heat and mix the rice with the spices until evenly combined. Allow to cool.
Whilst the rice is cooling, mix together all the ingredients for your harissa dressing.
When your rice is cool, stir in the chopped parsley and raisins. Then top with the green beans. Drizzle with the harissa dressing before serving.

Nutrition