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

Recipe by ElmarieCourse: Dinner, Lunch


  • 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


  • 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. 
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