Harissa Spiced Tomato Fried Rice with Beetroot Greens
This Harissa Spiced Tomato Fried Rice with Beetroot Greens is both bold and zesty plus it's all natural and wholly vegan too. This is another healthy and tasty recipe that you just can't get enough of!
- ¾ cup small brown lentils (green or Puy lentils are also good)
- 2-3 tablespoons lentil water from the cooked lentils
- 4 sun-dried tomato halves
- 2 cups cauliflower, cut into small florets
- 16 - 18 stems beet greens (from 4 beetroots)
- 3 Roma tomatoes, cut into small cubes
- 1 teaspoon coconut oil
- 1 tablespoon coconut oil
- 1 tablespoon minced ginger
- 2 teaspoons Harissa spice
- 8 - 10 curry leaves (optional)
- 3 tablespoons nutritional yeast
- 5 cups cooked cold basmati rice
- 8 - 10 sprigs fresh parsley
- 1 teaspoon lemon juice
- Salt to taste
- Rinse and drain lentils. Add to a pan with about 3 cups [750 ml] of water and cook covered until lentils are soft but not mushy. Once lentils are cooked, drain them but save the lentil water. We are going to use it later in the recipe. While lentils are cooking, prepare the other ingredients.
- Rehydrate the sun-dried tomato halves by soaking them in some hot water. Once soft, cut them into small pieces. Leave aside.
- Cut the cauliflower into small florets. Wash the beet greens properly to remove all dirt and mud. Arrange the greens properly so that all the stems are aligned on one side. Cut the beet stalks into 1 cm or ½ inch pieces until you reach the greens, keep the chopped stalks aside separately. (We are going to cook the stems for a little longer than the greens as they are just a little bit tougher). Continue cutting the beet greens into thin strips. Keep aside.
- Cut the tomatoes into small cubes. Leave the seeds in as in this recipe it is not necessary to remove them. Start to saute the vegetables. Heat a teaspoon of coconut oil in a skillet on medium-high temperature, add the cauliflower florets along with a pinch of sea salt.
- Stir and saute for about 4 minutes, then add the beetroot stems. Saute for about 5 more minutes then remove from the heat and set aside.
- In a wok, on medium-high temperature, add 1 tablespoon of coconut oil and 1 tablespoon of minced ginger. Be careful when you add the ginger as it will instantly start to sizzle and the hot oil may splash on your hand. Add the curry leaves. Roast the spices for about 1 minute then add a little water and continue roasting.
- Next add the tomatoes. Add 2-3 tablespoons of the lentil water that we saved earlier. Let the tomatoes cook while stirring occasionally until they start to break down.You can save the rest of the lentil water for use in other recipes like sauces or stews. Mash the tomatoes with your cooking spoon to form a paste. Add the sun-dried tomatoes and the nutritional yeast. Stir and cook until you have a thick paste.
- At this point, add the cooked rice. The rice needs to be very cold. Stir the rice to coat the grains with the spice paste. Once all the tomato paste is well mixed with the rice, add the beet greens followed by the precooked cauliflower and the beet stems. Stir well and then add the cooked lentils. Add some finely chopped fresh parsley and about a teaspoon of fresh lemon juice.
- Finally add salt to taste. Give everything a final stir and the harissa spiced tomato fried rice is now ready to serve.
Click here to buy Harissa and other herbs and spices
Photo credit to: veganlovlie
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