Mushrooms on Rice with Olives, Chilli, Basil, Feta & Harissa
“This delightfully delicious vegetarian dish is perfect as a main, or as a side. Made and served all in the same pan, mushrooms will never taste this good any other way.” 1 red onion, finely sliced 2 cloves garlic, finely sliced Extra virgin olive oil ½ teaspoon cumin seeds ½ teaspoon dried chilli flakes 1 cup uncooked brown rice 1 teaspoon salt 3 cups vegetable stock 4 large brown mushrooms Sea salt 2 teaspoons harissa paste 12 olives, pitted and chopped 200g ripe cherry tomatoes, halved 100g feta, crumbled 1 tablespoon balsamic vinegar
SERVES
4
TO SERVE Zest of 1 lemon Handful of fresh basil, picked and chopped 2 tablespoons plain yoghurt Preheat the oven to 200°C. Place the onion and garlic in a large shallow ovenproof casserole dish over a medium-high heat with 1 tablespoon of oil, the cumin seeds, chilli flakes and a splash of water. Cook for 5 minutes, or until softened, stirring regularly. Stir in the rice, add the salt and stock and bring to the boil, then cover and simmer for 10 minutes. Lightly score a criss-cross pattern into the stem side of each
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mushroom and sprinkle with a pinch of sea salt. Loosen the harissa with a drop of water, then spread it over each scored mushroom. Lay the mushrooms on the rice, harissa side up. Mix the olives, tomatoes and feta together and drizzle with balsamic vinegar. Top the mushrooms with the mixture and sprinkle some of it around them.
Bake covered for 30 minutes, or until the rice is cooked, the liquid has been absorbed and the mushrooms are soft. Take the lid off and bake uncovered for 10 minutes until the feta is golden. To serve, spoon over the lemon zest, chopped basil and yoghurt.