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.
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Servings: 5
Calories: 564kcal
Equipment
- Small pot with lid
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
Calories: 564kcal | Carbohydrates: 93g | Protein: 15g | Fat: 16g | Sodium: 176mg | Fiber: 6g | Sugar: 4g | Vitamin C: 35mg
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