Rice, a versatile little grain, is something I could eat everyday – hot or cold, morning, noon or evening. It’s comforting, filling and pretty much goes with anything! Although I’m a lover of all varieties of rice, in this recipe, I have opted for short grain brown rice due to the nutty, slightly chewy texture it offers, which works well with the tangy, salty bursts of feta and warm harissa spice.
prep time: 10 minutes cooking time: 30 minutes serves: 2-4
INGREDIENTS
- 200g short grain brown rice
- 150g kale, stalks removed, shredded
- 1 onion, diced
- 200g block of feta
- 5 garlic cloves, finely chopped
- 2 teaspoons harissa
- ½ teaspoon salt
- black pepper
- olive oil
- fresh parsley to garnish
METHOD
- Cook the rice according to packet instructions. Short grain brown rice takes approx 30 minutes.
- Heat some olive oil in a large pan over medium heat, add the onion and sauté for about 5 minutes until they soften and turn translucent. Add the garlic and sauté for a few minutes.
- Add the kale to the pan with a splash of water, allowing it to steam. Cook for about 5 minutes, stirring frequently.
- Add the rice to the pan along with the harissa, salt and pepper and combine all together. Crumble the feta into the rice mix, add a drizzle of olive oil and give it a final mix.
- Serve hot with some fresh parsley and cracked black pepper.
- Note: this recipe is also delicious eaten chilled therefore it can be premade the day before. A perfect picnic dish!
