Cilantro Rice with Smoky Harissa Veggies
Ingredients
Harissa veggies
- 1 cup artichoke hearts
- 1 1/2 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup mini sweet bell pepper, sliced
- 1 small onion, chopped
- 1 tbsp avocado oil
- 1 tsp harissa
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- Sliced avocados and basil to serve
Rice
- 1/3 cup basmati rice (white or brown)
- 1/3 cup forbidden rice
- 1 1/3 cups water
- 1 tsp avocado oil
- 1 tsp sea salt or Better than Bouillon seasoned vegetable base
- 2 tbsp chopped cilantro
Preparation
Harissa veggies
In a skillet, heat up the oil and once hot, add the onion, artichoke hearts, broccoli, and peppers. Cook for 10 minutes until the onions and artichokes are golden at the edges and the broccoli and peppers are lightly blistered.
Add all the seasoning, stir, then add the tomatoes and cook for 1-2 minutes.
Remove from heat and top with sliced avocados and basil. Drizzle with sauce of choice and enjoy.
Cilantro rice
In a strainer, combine the forbidden and basmati rices and rinse for 1-2 minutes to remove surface starch.
Place the rice in a pot and cook on medium heat until all the water from rinsing has evaporated. Add the oil and stir, then let toast for 1-2 minutes.
Add the water and salt or Better than Bouillon, increase heat and bring to a boil. Once boiling, lower heat to simmer, cover, and let cook for 20 minutes.
Remove from heat and let sit covered for 10 minutes before fluffing with a fork and stirring in the cilantro. Top with more cilantro and enjoy.
