Serves 4 (Pair with Savvy Red)
INGREDIENTS:
1 Red Onion, chopped
2 Cloves of Garlic, chopped
Olive Oil
½ tsp Cumin Seeds
½ tsp dried chili
1 cup Brown Rice
800ml (27.05oz) Vegetable Stock
4 big mushrooms
2 tsp Harissa
12 Olives, pitted and chopped
200g Ripe Cherry Tomatoes, cut into halve
1 tbsp Balsamic Vinegar
2 tbsp Plain Yogurt
100g feta, crumbled
1 zest lemon
Handful of fresh basil, chopped
METHOD:
Preheat the oven 390°F.
Peel & finely slice the onion and garlic and place in a large shallow casserole pan on a medium-high heat with 1 tablespoon of oil, the cumin seeds, and chili flakes and a splash of water. Cook for 5 minutes, or until softened, stirring regularly. Stir in the rice, pour in the stock, and bring to the boil, then cover and simmer for 10 minutes.
Lightly score a criss-cross pattern into each cut side mushroom and sprinkle with a pinch of sea-salt. Loosen the harissa with a drop of water then spread over each scored mushroom half and lay them on the rice, harissa side up. Mix the olives and tomatoes & feta together and sprinkle the balsamic vinegar over. Fill and sprinkle the dressed olives and tomatoes in and around the pan.
Bake covered for 30 minutes, or until the rice is cooked through, the liquid has evaporated, and the mushrooms are soft. Take the lid off and bake uncovered for 10 minutes until the cheese is golden.
To serve, spoon over the yogurt, chopped basil and lemon zest.