Name: Mushrooms on rice with olives, chili, basil feta and harissa
Ingredients: 1 Red Onion, chopped; 2 Cloves of Garlic, chopped; Olive Oil; ½ tsp Cumin Seeds; ½ tsp dried chili; 1 cup Brown Rice; 800ml Vegetable Stock; 4 big mushrooms; 2 tsps Harissa; 12 Olives, pitted and chopped; 200g Ripe Cherry Tomatoes, cut into halve; 1 tbsp Balsamic Vinegar; 2 tbsp Plain Yogurt; 100g feta, crumbled; 1 zest lemon; Handful of fresh basil, chopped

Mushrooms on rice with olives, chili, basil feta and harissa

Recipe by ElmarieCourse: Dinner, Lunch

Ingredients

1 Red Onion, chopped
2 Cloves of Garlic, chopped
Olive Oil
½ tsp Cumin Seeds
½ tsp dried chili
1 cup Brown Rice
800ml Vegetable Stock
4 big mushrooms
2 tsps Harissa
12 Olives, pitted and chopped
200g Ripe Cherry Tomatoes, cut into halve
1 tbsp Balsamic Vinegar
2 tbsp Plain Yogurt
100g feta, crumbled
1 zest lemon
Handful of fresh basil, chopped

Directions

Peel & finely slice the onion and garlic and place in a large shallow casserole pan on a medium-high heat with 1 tablespoon of oil, the cumin seeds, and chili flakes and a splash of water.
Cook for 5 minutes, or until softened, stirring regularly.
Stir in the rice, pour in the stock and bring to the boil, then cover and simmer for just 10 minutes.
Lightly score a criss-cross pattern into each cut side and sprinkle with a pinch of sea-salt.
Loosen the harissa with a drop of water then spread over each scored mushroom half and lay them on the rice, harissa side up.
Cover the pan again and simmer for 20 minutes. Preheat the oven to 200C.
Mix the olives and tomatoes & feta together and sprinkle the balsamic vinegar over.
When the time is up on the mushroom, remove the cover and sprinkle the dressed olives and tomatoes in and around the pan.
Bake uncovered for 30 minutes, or until the rice is cooked through, the liquid has evaporated and the mushroom is beautifully gnarly and looks delicious.
To serve, spoon over the yogurt. Sprinkle with the nuts and chopped basil.