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    Red rice with hazelnuts and harissa

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    Red rice with hazelnuts and harissa

    Red rice has plenty of texture and a slightly nutty flavour that makes a delicious alternative to more familiar types of rice. It’s particularly good with the lamb.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes

    Serves: 8


    • 300g Waitrose Wholesome Red Camargue And Wild Rice
    • 2 tbsp hazelnut or olive oil
    • 1 large red onion, finely chopped
    • 4 cloves garlic, crushed
    • 2 tsp Marigold Vegetable Stock Bouillon
    • 1 tbsp harissa paste
    • 3 tbsp sun-dried tomato paste
    • 100g blanched hazelnuts, toasted and chopped


    1. Cook the rice in boiling salted water for 15 minutes to soften slightly. Drain thoroughly.
    2. Heat the oil in a large saucepan and gently fry the onion for 8-10 minutes until very soft. Add the garlic and fry for a further 2 minutes. Add the drained rice, stock bouillon, harissa paste, tomato paste and 400ml hot water. Bring to the boil, reduce the heat and simmer gently for about 15-20 minutes until the rice is tender and the liquid absorbed. Give the rice an occasional stir and add a little more water if the mixture dries out before the rice is cooked.
    3. Stir in the hazelnuts and check the seasoning before serving.

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