HARISSA POTATO PILAF
PREP TIME: 30 MINS
COOKING TIME: 35 MINS
SERVES: 6-8
INGREDIENTS
750g Spud Lite potatoes, diced
Olive oil spray
1 tablespoon harissa
1 tablespoon honey
2 tablespoons olive oil
40g butter
1 large brown onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
2 teaspoons rase l hanout (Moroccan spice mix)
2 cups brown Basmati rice, rinsed
1 tablespoon mixed peel
½ cup sultanas
½ cup dried cranberries
625ml vegetable stock
¼ cup roughly chopped roasted pistachios
¼ cup slivered almonds
¼ cup coriander leaves, chopped
¼ cup mint leaves, chopped
sea salt and freshly ground black pepper
METHOD
Step 1
Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
Step 2
Place diced potato on prepared baking tray and spray with oil. Place in preheated oven for 20 minutes. Meanwhile combine harissa and honey together in a medium mixing bowl stirring until well combined. Add roasted potatoes, tossing until well coated. Place back on baking tray, return to oven and cook for a further 10 minutes or until golden. Remove from oven and set aside until required
Step 3
For the pilaf, heat olive oil and butter together in a large saucepan, over a medium heat. Add onion, garlic, rase el hanout, cover and cook for 10 minutes or until onion is soft. Add rice, mixed peel, sultanas and cranberries, stirring until combined. Add stock and bring to the boil. Reduce heat to medium-low, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed completely. Remove from heat, cover with a tea towel and stand for 10 minutes, to allow rice to become fluffy.
To finish, add pistachios, almonds, coriander, mint, salt, pepper and harissa potatoes stirring gently to combine.
YOU MIGHT ALSO LIKE…
Gado Gado Salad
GADO-GADO SALADPREP TIME: 20 MINSCOOKING TIME: 20 MINSSERVES: 4-6INGREDIENTS 400g Baby Spud Lite potatoes, halved and quartered Spray olive oil 4 extra-large free-range eggs 150g green beans, trimmed 4 fried tofu puffs, quartered ¼ Chinese cabbage, shredded 1 cup...
Creamy Seafood and Potato Chowder
CREAMY SEAFOOD AND POTATO CHOWDERPREP TIME: 20 MINSCOOKING TIME: 40 MINUTESSERVES: 4-6INGREDIENTS 2 tablespoons olive oil 2 large leeks, washed, trimmed and finely sliced 1 stick celery, finely chopped 1 large carrot, peeled and diced 2 cloves garlic, crushed ½ cup...
Potato Bagels With Cream Cheese, Smoked Salmon & Capers
POTATO BAGELS WITH CREAM CHEESE, SMOKED SALMON & CAPERSPREP TIME: 30 MINS+ OVERNIGHT PROVING TIMECOOKING TIME: 45 MINSSERVES: 8INGREDIENTS Bagels 300g Spud Lite potatoes, peeled and quartered ¼ cup (60ml) brown rice syrup 40g unsalted butter, melted 4 cups (600g)...