Creamy Harissa Broth with Rice

This creamy harissa broth with rice is a perfect vegetarian dinner option. It is filling and spicy, but tender green beans add a nice freshness to this meal.

4.47 from 28 votes

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 564kcal

Equipment

Small pot with lid
Wide pot

Ingredients

2 cups rice
3 tablespoon butter divided
4 cups water
2 teaspoons neutral cooking oil
1 shallot peeled and sliced
1½ pounds baby Yukon gold potatoes halved
5 cloves garlic peeled and minced
6 cups vegetable stock
2 tablespoons harissa powder more or less to taste
1 teaspoon cayenne powder optional
1 teaspoon paprika
¼ cup heavy cream
10 ounces French-cut green beans
Salt and pepper to taste

Instructions

Prepare the Rice:

Combine the rice, water, 1 tablespoon butter, and salt in a small pot and bring to a boil. Stir once, reduce heat, and cover for 15 minutes. Turn off the heat and allow the rice to rest for 10 minutes.

Prepare the Harissa Broth:

Heat the neutral cooking oil in a wide pot over medium heat. Add the shallot and cook for 3-4 minutes until just beginning to soften.
Add the potatoes and season with salt and pepper. Cook an additional 3-4 minutes.
Melt the butter into the pot and add the garlic. Cook for 1 minute until fragrant.
Add the stock and bring to a boil. Season with harissa, cayenne, paprika, salt, and pepper. Reduce heat and simmer for 20 minutes or until the potatoes are fork-tender.

Finish the Harissa Broth:

Add the heavy cream and green beans to the broth and cook for 5 minutes or until the green beans are tender-crisp. Taste and season again to your preferences.

To Serve:

Divide the rice between bowls and ladle the harissa broth and vegetables on top. Enjoy!

Nutrition

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