One-Tray Baked Rice With Harissa Hispi Cabbage
An easy and extremely tasty baked rice dish. The chewy rice and spicy harissa cabbage are a match made in heaven.
Ingredients
- 300 g Basmati Rice rinsed under water a few times until the water is clear
- 1 Head Hispi Cabbage quartered lengthways
- 100 g Spring Onions finely sliced
- 600 ml Vegetable Stock
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Paprika
- 1 Teaspoon Cumin Seeds
- 1 Tablespoon Harissa Paste
- 1 Medium Lemon juiced
- 4 Tablespoons Olive Oil
- 20 g Fresh Parsley finely chopped
Instructions
- Preheat your oven to 200°c/390°f (fan oven).
- In a small bowl mix together 1 teaspoon of cumin seeds, 1 tablespoon of harissa paste, juice of 1 lemon, 1 teaspoon of kosher salt and 4 tablespoons olive oil.
- Place the quartered hispi cabbage and 100g sliced spring onions in a large deep baking tray. Pour over the harissa mixture and toss well with the cabbage and onions until everything is evenly coated. Place into the oven an roast for 20 minutes until the cabbage starts to blacken on the outside.
- Remove the cabbage from the oven. Pour the basmati rice into the baking tray, making sure to arrange it evenly around the cabbage. Mix together the 600ml of vegetable stock, 1 teaspoon of paprika and 1/2 a teaspoon of turmeric. Pour the vegetable stock into the baking tray and give it a little shake to seat the rice evenly.
- Place the tray back into the oven and roast for 13- 15 minutes or until all the stock has evaporated. After roasting your rice should be soft but still have a decent bite to it. Remove the tray from the oven and cover with a tea towel and allow to rest for at least 5 minutes before serving. This will allow the rice to further soften and plump up.
- Sprinkle the chopped parsley over the top of the rice before serving.
Nutrition
Calories: 488kcal | Carbohydrates: 81g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 609mg | Potassium: 765mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3255IU | Vitamin C: 97mg | Calcium: 138mg | Iron: 3mg