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Soft fluffy rice that's spiced with harissa, an aromatic paste that originates from Morocco served with a mixture of sauteed vegetables and an optional poached egg on top.  This dish can use fresh vegetables that have been cooked from scratch or it's a great way to use up any leftover vegetables or meat.

Soft fluffy rice that’s spiced with harissa, an aromatic paste that originates from Morocco served with a mixture of sautéed vegetables and an optional poached egg on top.  This dish can use fresh vegetables that have been cooked from scratch or it’s a great way to use up any leftover vegetables from your Christmas meal and can be easily adapted with the addition of meat too. A perfect Boxing Day meal with little effort required. 

Soft fluffy rice that's spiced with harissa, an aromatic paste that originates from Morocco served with a mixture of sauteed vegetables and an optional poached egg on top.  This dish can use fresh vegetables that have been cooked from scratch or it's a great way to use up any leftover vegetables or meat.

One of my favourite meals is my mother-in-laws jollof rice, which is native to Ghana and Nigeria.  Both countries have different cooking methods and being married to a man of Ghanaian heritage, I’ve obviously been taught the Ghanaian way of cooking it.  The rice is cooked in a rich tomato sauce that has been reduced down and lovingly tended to, making sure that it reaches the right consistency. It’s taken me a while to find my groove with cooking jollof rice because I struggled to get that deep red colour that is synonymous with the dish, but Alfie has told me that my version is always a job well done. I say my version because obviously, I would never dream to even think that I could ever match up to my mother-in-law’s recipe.   

Soft fluffy rice that's spiced with harissa, an aromatic paste that originates from Morocco served with a mixture of sauteed vegetables and an optional poached egg on top.  This dish can use fresh vegetables that have been cooked from scratch or it's a great way to use up any leftover vegetables or meat.

This meal is hearty and brings people together around the dining table to laugh, joke and tell tales.  There’s nothing particularly elegant about it, it’s humble, rustic and charmingly unassuming.  However, it’s packed full of flavour and is great served with meat, vegetables, and fish. 

5 from 1 vote
Harissa Spiced Vegetable Rice
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Soft fluffy rice that's spiced with harissa, an aromatic paste that originates from Morocco served with a mixture of sauteed vegetables and an optional poached egg on top. 

Course: Main Course
Cuisine: Moroccan
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 organic courgette diced
  • 1 organic red or orange bell pepper diced
  • 1 organic carrot diced
  • 1 organic white onion quatered
  • 2 organic cloves of garlic
  • 300g organic basmati rice
  • 2 tins organic tinned chopped tomatoes
  • 5 tbsp organic harissa paste
  • 2 tbsp organic tomato paste
  • 1 organic vegetable stock cube
  • chopped coriander and flat leaf parsley
  • 2 tbsp oil for cooking
  • salt and pepper
  • organic free range eggs for poaching (optional)
Instructions
  1. In a blender, blitz up the harissa paste, tinned tomatoes, onion, garlic cloves, stock cube, and tomato paste until smooth.

  2. In a heavy-bottomed saucepan, heat a little oil and fry off the onion for a few minutes before adding the rest of the chopped vegetables. Cook for a further 3-5 minutes.

  3. Pour in the blended tomato sauce and bring to a simmer.  Allow the sauce to reduce down on a low heat for 15-20 minutes.

  4. Add the rice to the saucepan and top with a lid.  Turn up the heat slightly and cook for 20 minutes. 

  5. Check on the rice, by taking the lid off and fluffing with a fork. You may need to add 100ml to help the rice finish cooking.  Cook for a further 10 minutes so that the rice is fully cooked and the vegetables are tender. 

  6. Add salt and pepper and scatter with the chopped coriander and flat leaf parsley.  Stir through with a fork before serving. 

  7. Top with a poached egg if preferred.

 

I’ve teamed up with the Organic Trade Board again on their  campaign to share my favourite festive meal that makes me happy, using organic ingredients.   Other than the big family get together on Christmas day, my next favourite meal is thinking up inventive ways to use up the leftovers.  It’s so easy to get stuck in a rut and before you know it, you’re eating Christmas dinner all over again. Reinventing jollof rice with a simple Morrocan twist with the harissa paste is a simple and healthy way to use up any leftovers, including vegetables and meat.

 

Soft fluffy rice that's spiced with harissa, an aromatic paste that originates from Morocco served with a mixture of sauteed vegetables and an optional poached egg on top.  This dish can use fresh vegetables that have been cooked from scratch or it's a great way to use up any leftover vegetables or meat.

Using organic ingredients means that your food is free of any pesticides or additives. Also, buying organic means the food isn’t just free range, but there is no routine use of antibiotics or any genetically modified ingredients.  The Soil Association have made it even easier to shop organic this Christmas with their , where you can search for organic suppliers and producers local to your area.   This rice dish is made with solely organic ingredients and can be adapted to suit both vegetarians and meat eaters – a poached egg on top is a must too!

Looking for other ways to use up those Christmas leftovers?

How about this easy recipe?

*This post was commissioned by The Organic Trade Board, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.  

 

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